CSA WEEK 13

P i c k l i s t

CARMEN PEPPER - CORN - CHERRY TOMATOES - MELON - COLLARD GREENS - RED ONION - GARLIC - FLAT PARSLEY - RASPBERRIES - GREEN BEANS - DILL FLOWERS!!!

Edgewater update:  Yall, these cold mornings are really shocking my system.  I am not prepared for the inevitable, are you?  I just got word that Stitchdown Farm- our buddies up in Bethel- got a light frost early (last) Tuesday morning.  I suppose I should be more resilient at this point, but nothing gets me more down than a September frost.  Edgewater’s O.G. Pooh, on the other hand, keeps a very different perspective.  To him the frost is an obvious marker to slow down and let go. Whenever a crop is showing disease or a new pest is showing signs of damage, he can’t help but happily hint at the prospect of frost in our future and end to the season.

Unfortunately for him the next gen at Edgewater is nowhere near ready to pump the breaks.  The pepper and eggplant crop is still producing, the raspberry harvest is back on track, we just planted up a few greenhouses for season extension and Fall CSA, and above all we got a lot of melons to eat.  Bottomline here, frost be damned you are not welcome anytime soon.  

However, there is a shift of season happening.  September is the month I transition from Sunday river swims to Sunday canning/freezing/fermenting, “putting up” if you will, etc…  The aforementioned chill truly drives the point home that it’s time to start planning for the 1 bajillion days of Winter ahead.  One way to keep it cute come January is to have your pantry lined with jars of salsas/sauces/pickles/jams and your freezer full of chimichurris/roasted peppers/ whole tomatoes/blanched green beans. This list!  I could go on for daaaays.  

 This week, I encourage you to lean into dilly beans!!   See Farmy foodie pro-tips for deets.  

IF you do find yourself riding that harvest season high, and you are pumped about canning/freezing etc, reach out to the farmstand to order your fave veg in bulk.  We have Roma tomatoes by the box, beets and green beans and any pepper you can imagine by the bushel, cherry tomatoes and raspberries by the flat, etc…

Place your order by calling 603-298-5764 to schedule your pick up.

FARMY FOODIE PRO-TIPS:

The following recipe was crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack: 

OR check out his cookbook!

Muhammara

Makes about 1 ½ cups

JENNY’S NOTE: save this recipe over the next few weeks as you become overwhelmed with peppers

While hummus has taken over whole aisles of the grocery store, why hasn’t anyone marketed muhummara? Hummus’s sultry meze cousin, muhammara is a flavorful spread made from roasted peppers, toasted walnuts, and pomegranate molasses that’s more flavorful and satisfying. Traditionally made with red bell peppers, you can use the

rainbow of colored peppers in this week’s CSA. The color won’t be as beautiful, but the taste will be divine.

About 1 pound sweet pepper (perhaps 3 to 6, depending on size), preferably red, or other dark colors, but orange and even deep green poblano’s will work

¾ cup walnut halves or pieces

2 small slices stale sourdough bread, crusts removed

1-inch piece red onion, chopped

1 large clove garlic, chopped

1 1/2 tablespoons pomegranate molasses (concentrated pomegranate juice), plusmore, to taste

Juice of ½ lemon

1/2 teaspoon smoked paprika

Up to 1 teaspoon Aleppo pepper or other chili flakes, according to your spice tolerance

½ teaspoon ground toasted cumin

½ teaspoon kosher salt

1/3 cup extra-virgin olive oil

Begin by roasting the peppers. Preheat the oven to 425°F., or fire up a grill. Roast the peppers, turning occasionally, until black and blistered on all sides. Place the hot peppers into a small bowl and while still warm, cover tightly with plastic wrap to seal them in. Allow the peppers to cool to room temperature. Remove plastic and then peel

off the skin, rinsing your fingers under cold water from time to time to remove any char. Discard the stems and seeds and set the “meat” of the roasted peppers in the bowl of a food processor fitted with a metal chopping blade.

Meanwhile, toast the walnuts in the hot oven for 5 minutes or so, just until they begin to smell nutty. Don’t let them burn. Cool and add to the food processor along with the stale slices of bread, the red onion, and garlic. Pulse the processor to finely chop the ingredients. Add the pomegranate molasses, lemon juice, smoked paprika, Aleppo

pepper, toasted cumin, and salt, and continue pulsing to blend. Let the machine run to create a purée, while you slowly drizzled the olive oil through the feed tube to make a smooth paste. Taste and adjust the seasoning with more salt and/or pomegranate molasses, as desired.

Serve swirled on a plate, drizzled with olive oil and a sprinkle of toasted cumin for garnish with plenty of bread to mop it up.

DILLY BEANS!!

Get ready for the season ahead by treating yourself to a preserving cookbook.  My very favorite one is called TART AND SWEET: 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadler.  Get yourself a cope and immediately flip to the dilly bean page for an easy break down of info on pickling and canning. And if you are not ready to take that leap into a pantry lined with  jars on jars on jars, trying your hand at fermenting: 

Servings: 1 quart jar Author: Marisa McClellan

Ingredients

• 1 quart filtered water

• 2 tablespoons very finely milled sea or pickling salt

• 12 ounces green beans

• 4-5 garlic cloves peeled and gently crushed

• 1 tablespoon dill seeds 

• 1/2 teaspoon crushed red chili flakes or more for a spicier pickle

Instructions

1. Combine the water and salt in a jar with a tight-fitting lid and shake well so that the salt dissolves into the water.

2. Wash the beans and snap off the stem end.

3. Place the garlic cloves, dill seed, and red chili flakes in the bottom of a clean, wide mouth quart jar.

4. Pack the beans into the jar above the spices and cover them with the brine.

5. Set a weight on the beans (clean stones, pickle pebbles, or a quarter pint jar will all work). For this batch, I used a Kraut Source, but whatever your favorite fermenting set-up will do.

6. Set the jar on a small plate and tuck it into an out of the way spot that doesn't get direct sunlight and is neither too hot or too cold. I just keep mine on the kitchen counter.

7. Let the pickles sit for about a week and then taste one. If you like the level of tang, then they are done. If not, let them sit a bit longer. I find that they are best when the beans have faded in color a bit and take on a uniformly drab olive color.

8. Once you like where they are, remove whatever pickling apparatus you set up, put a lid on the jar, and pop it into the fridge.

9. They'll keep for months in cold storage.

CSA WEEK 12

P I C K L I S T

CARMEN PEPPER - CHERRY TOMATOES - MELON - LUNCH BOX PEPPERS - SERANO PEPPERS - SHISHITO PEPPERS - JIMMY NARDELLO PEPPERS - EGGPLANT - THAI BASIL - CAULIFLOWER

Edgewater update: Goodness gracious, I am gonna have to keep this little note to yall to a minimum as we just wrapped up CSA harvest prep and it is now 6:30pm, and I only have a matter of time before Grannie Annie (queen of the zinnia patch) tells me the kids are fed and bathed and it is time to take these cherubs to their own home. (Thanks Anne!)  Whoooosh!  Everyday is a real marathon.  First on the list of things to report is a sweet little gentle reminder that Fall CSA is just around the corner, sign ups are rolling in, and I am already planning the first pick up playlist.  For those who have Fall CSAed with us in the past, you know you come for both veg AND vibes.  Join the club!

Second, please delight in the sheer glow of this week’s harvest.  Tonite, we kept on trying to wrap up the pick, but then the sun rays would catch on the Chinese eggplant and the orange carmens and suddenly my bushel would be half way filled with these radiant orbs.  The chill in the air is making us all gravitate towards brights.  Reaping the glowiest of crops is just one of the efforts we are taking to hold onto summer as long as possible.  I mean, it did after all just become watermelon season. 

We continue to not pick corn.  Our planting is just desperate for rain.  As a result the ears are pretty dry and not worth the picking.  For a week now, our farmstand has been buying corn from Alex Maclennan over in Windsor VT.  I believe he irrigates his corn regularly, so therefore his crop is sufficient, in fact it's beautiful and the ears are perfect and sweet.  This is the first year where the drought was so bad that even the corn won’t grow.  George, a LOOOONNNNG time veteran of Edgewater field crew commented that he hasn’t seen a drought this bad since 1947.  This memory of 1947 is noteworthy for two reasons:

1. Hello climate change (it is never just a nice summer, it's always very very wet or very very dry, farming is inevitably getting harder)

2. George remembers 1947.  Which is really outing the age of our oldest employee.  I know, I know, age is just a number but George Cilley deserves a trophy.  This guy is a total badass and continues to insist on doing tractor work at NINETY SOME-ODD years old.  The only rule he must comply, is to leave before dark.  Hero status.  

FARMY FOODIE PRO-TIPS:

The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack: 

Stir-Fried Eggplant with Thai Basil  

Makes 4 servings
2 Japanese or Chinese eggplants

1 tablespoon Shaoxing or other Chinese cooking wine or dry sherry or gin

1 tablespoon Thai or Vietnamese fish sauce

1 teaspoon maple syrup or 1/2 teaspoon sugar

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon toasted sesame oil

Salt

Freshly ground white pepper

4 tablespoons peanut or vegetable oil

3 cloves garlic, thinly sliced

4 scallions, sliced into 1 1/2-inch pieces, separating the white and green parts

1 bunch Thai basil, leaves only

3 tablespoons vegetable or chicken stock or water

Begin by preparing the eggplant. Remove the stem end and cut the eggplants crosswise into 2-inch chunks. Split each chunk lengthwise in half through the center and then in quarters or eighths, depending on how thick the eggplants are, to make wedges. In a small bowl, combine the Chinese cooking wine, fish sauce, maple syrup, light and dark soy sauces, toasted sesame oil, a pinch of salt, and a grind or two of white pepper. Mix well and set

aside.

Heat about 1 1/2 tablespoons of the oil in a large frying pan or wok over medium-high heat. Add half the eggplant and cook, turning frequently, until nicely browned on all sides and soft, about 5 minutes. Remove the cooked eggplant to a plate and repeat with another 1 ½ tablespoons of oil and the remaining eggplant. Once browned and soft, combine with the first batch of eggplant and set aside.

Return the pan to the heat. Add the remaining tablespoon of oil along with the sliced garlic, the white part of the scallions and the Thai basil. Sauté for 30 seconds, just until the garlic is fragrant and the basil is wilted. Add the eggplant back to the pan. Stir the sauce and pour it into the pan, cooking until it is all absorbed by the eggplant and/or evaporated. Add the greens of the scallions and pour the broth around the perimeter of the pan to deglaze it. Once almost dry again, it’s ready to serve.

PIPERADE 

Makes about 3 cups

This traditional French Basque sauté of peppers makes a delicious accompaniment to scrambled eggs, broiled fish, or even cottage cheese. It can be served warm, at room temperature, even slightly chilled.

About 1 pound assorted peppers, such as bell, Carmen, Jimmy Nardello, shishito, lunchbox, poblano, serrano, jalapeño, or others, depending what you’ve got available and your spice preference

3 tablespoons extra-virgin olive oil

1/2 large white onion, chopped

1 large clove garlic, minced

2 oil-packed anchovies or 1 tablespoon anchovy paste or 1 tablespoon capers, rinsed and minced

1/3 cup dry white wine

1 pint cherry or grape tomatoes, split in half, or 3 Roma or plum tomatoes, chopped

Salt and freshly ground black pepper

Handful chopped fresh herbs, such as oregano, thyme, majoram, parsley, or basil (optional)

Prepare the assorted peppers by removing the stem ends, splitting in half, deseeding, and cutting them into equal bit-sized chunks. Set aside.

In a large saucepan, heat the olive oil over medium-heat. Add the onion, and cook until translucent and soft. Add the garlic and cook for 30 seconds. Add the anchovy and smash with the back of a spoon into the bottom of the pan to dissolve while it cooks. The fishy aroma will start strong and then dissipate. Add the peppers and cook until they wilt, about 5 minutes. Add the white wine and let simmer until almost completely evaporated. Add the tomatoes along

with a generous pinch of salt and a few grinds of black pepper, and cook until the tomatoes burst, giving off their liquid, another 10 minutes or so. Simmer to reduce any liquid that forms to create a nice, chunky sauce. Stir in the fresh herbs, if using, and it’s ready to serve.

CSA WEEK 11

P i c k l i s t

CARMEN PEPPER - CHERRY TOMATOES - HEAP OF PLUM TOMATOES - FLAT PARSLEY - CILANTRO! - OREGANO - GARLIC - ONION - MELON - LUNCH BOX PEPPERS - JALAPENO PEPPERS

Edgewater update: Despite the addition of woolies and fleece during morning harvest, IT IS IN FACT STILL SUMMER HERE.  However, it is time to think ahead to FALL FOOD & the transition to OUR BELOVED FALL CSA WEEKLY PICK UP PARTIES

So without further ado, here is what you need to know:

The Fall CSA is a way to keep our beloved community eating all the good crops and stay involved with the farm even after the farmstand shuts down mid-October. From October through November, there is still so much to harvest, so much to make, and so much to enjoy.  Also, it’s an extremely chill scene. I just love it.   

One pick up location: THE FARMSTAND, One pick up time: 4:30-6:pm 

And now the good deets:

1) 6 weeks of real hearty Fall abundance.  Think: root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes,  etc..).  Newsletter + recipes also included. COST: $235

2) ADD ON BREAD and KITCHEN SHARE: info TBD

3)  Pick up location is at the farmstand in Plainfield NH / PICK UP TIME: 4:30-6pm

4) PICK UP DAY: WEDNESDAYS! With one special pre thanksgiving pick up, on Tuesday November 25th

5)  BEGINS WEDNESDAY OCTOBER 22nd/ ENDS TUESDAY NOVEMBER 25th (must sign up for the 6 consecutive weeks)

Sign up at the FARMSTAND (cash or check) or ONLINE: https://www.edgewaterfarm.com/csa-shop/fall-csa-1

FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis.  if you are curious about alllll the recipes he has to offer, see his substack:

Three Salsas by Mitchell

1) Pico de Gallo

Makes about 3 cups

This is a fresh, chunky salsa that’s a delicious condiment on tacos, grilled meat, scrambled eggs, or anything really. If you are in a hurry, salting the tomato isn’t necessary, but it helps improve both the texture and flavor. I’d encourage you to substitute some ripe summer fruit—such as peaches, nectarines, or ripe melon—for some of the tomato for refreshing variation. Fresh corn kernels would also be a welcome addition.

5 ripe Roma tomatoes, cored and diced

Kosher salt

1/2 medium white or red onion, finely chopped

1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)

1 small clove garlic, minced (optional)

Juice of 1 lime (about 2 tablespoons)

Large handful of fresh cilantro, chopped

Freshly ground black pepper

If you have the time place the chopped tomatoes in a mesh sieve set over a small bowl and season with about 1 teaspoon of kosher salt. Let sit for 20 minutes or so, until liquid pools in the bowl. (Reserve the liquid for another use.) In a clean mixing bowl, combine the tomato, onion, serrano, lime juice, cilantro, and a grind or two of black pepper. Mix well.

2) Jarred-Style Salsa

This recipe produces a less chunky salsa than Pico de Gallo that’s more like the type you find in the grocery store. The tomatoes should be peeled. Because of the tomato paste, the salsa has a distinct cooked flavor, which can be enhanced by further cooking, and the acidity level is higher. This salsa can be made in larger quantities, cooked, and canned for long-term storage. (Transfer to sterilized pint jars and process in a water bath for 30 minutes.)

6 ripe Roma tomatoes

1 large sweet red pepper, such as Carmen or bell, seeded and roughly chopped

1 large white onion, roughly chopped

1 large clove garlic, chopped

1 jalapeño or serrano chile, seeded and roughly chopped

Juice of 2 limes (about 1/4 cup)

2 tablespoons white vinegar

1 tablespoon tomato paste

1/2 teaspoon ground cumin (optional)

Kosher salt

Large handful fresh cilantro, chopped

Begin by peeling the tomatoes. Bring a medium pot of water to a boil. Set a bowl of ice water nearby. With the tip of a paring knife, cut an “X” in the bottom of each tomato. Place the tomatoes in the boiling water for a minute or so, until you see the skin start to pull back from the “X.” With a slotted spoon, transfer them to the ice water. Remove the peel and discard. Core the tomatoes and roughly dice. In the bowl of a food processor fitted with a metal chopping blade, place the sweet pepper, onion, garlic, and chile. Pulse to finely chop, scraping down the sides once or twice to ensure an even texture. Add the peeled tomatoes, lime juice, vinegar, tomato paste, cumin, if using, and a teaspoon of kosher salt. Process until fairly smooth. Taste and adjust the seasoning with salt and lime juice. If too tart, add a pinch of sugar. At this point, the salsa can be eaten fresh. Stir in the cilantro and serve.

If you intend to can it, do not add the cilantro. Transfer the salsa to a saucepan and set over medium heat to bring to a simmer. Let cook gently for about 15 minutes to thicken. For long- term storage, transfer to sterilized mason jars and process in a water bath for 30 minutes. Stir in the fresh cilantro when you serve it.

3) Lacto-Fermented Salsa Makes about 3 cups

Like all vegetables, tomatoes can be fermented to develop more complex flavor and beneficial microbes. The ingredients are the same for any salsa. What differs is the technique. You will want to add salt equivalent to 2% by weight of all the ingredients and then let it sit, weighted, in a clean jar at room temperature for two or three days to ferment.

5 ripe Roma tomatoes, cored and diced

1/2 medium white or red onion, finely chopped

1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)

1 small clove garlic, minced

Juice of 1 lime (about 2 tablespoons)

Large handful of fresh cilantro, chopped

Freshly ground black pepper

Kosher salt

Take note of the weight of your mixing bowl (or tare it on a digital scale). In that bowl, combine all of the ingredients and mix well. Add salt to equal 2% of the total weight of the ingredients (metric is easier to use for this)—so if your ingredients way 850 g, you’d add 17 g of kosher salt.

Mix well. Transfer the mixture to a clean quart jar and pack it down tightly. If you have a jar weight, use it to hold down the salsa mixture, which must be submerged in the liquid that forms to prevent molding. Otherwise, fill a small zipper-lock bag halfway with water, seal well, and set in the jar to hold the salsa down. Let sit at room temperature for 3 days to ferment, burping the jar to release gas at least once a day. As the salsa ferments, it will turn cloudy. On the third day, taste the salsa to determine whether it’s fermented enough to your taste. If so, remove the weight, cover, and refrigerate until you need it. If not, let it go another day or so.

CSA WEEK 10

P i c k l i s t

CARMEN PEPPERS GALORE - CHERRY TOMATOES - GOLDEN PLUM TOMATOES - CURLEY PARSLEY - POTATOES! - CORN - MELON - LETTUCE - ONIONS - 

Edgewater update: Holy smokes it appears last week’s practice in collective thought worked! Granted the rain came on Wednesday afternoon around 5:30 and not the proposed 11:11am on Thursday morning, but still, all our minds were on rain, and hot diggity dog we made it happen!  Unfortunately, since then, the fields are back to dry- but hopefully that bit of rain will carry us through until the next shower.  

As far as Edgewater updates go, we are ALL still coming down from that Cornish fair high. After being TOTALLY INSPIRED, by the “funny vegetable” competition our brains have shifted toward Tunbridge fair and now we are all in search of the ideal funny crop to enter.  We’ve all seen a carrot with 5 legs, but what about an eggplant with a bouffant and a nose?  Or an English cucumber the length of an adult leg?  This year at the fair, Ray judged the vegetables, and I entered what I believed was a masterpiece of a bouquet.  Unfortunately the judges did not agree with my unparalleled whimsy, but so it goes.  I suppose not everyone loves a cascading amaranth or a dinner plate dahlia.  As it turns out I am a real sore loser.  Better luck next year!  One highlight was seeing our farmstand’s Sara get snazzy in that crisp 4-H white and show her cow.  Such a cool skill!

Back to reality for all of us this Monday as we officially called it on blueberry season.  But wow what a go!  6 weeks of picking is a huge success for us.  The end of bluebs marks many things for us this year.  It is the time we shift from lighter harvests to literal mass poundage.  From here forth we will start to fill crates with all the heavy goods- melons, beets, potatoes, winter squash, etc.  

This blueberry finale also coincides with the college kids heading back to school.  One college kid in particular gave it her all this season on the field crew.  Cardigan Loupis is a total inspiration.  This year was her third season on field crew and every year she farms with us she gains more and more of that edgewater knowledge.  She goes with the flow and for that we are grateful.  Three cheers to Cardi!

Lastly, our 2025 onion harvest has come and gone.  The onions are picked and are currently drying out on greenhouse benches  As we creep towards the Fall equinox, weed pressure in the fields is starting to slow its roll. Hooray for that! 

But DO NOT BE FOOLED BY THIS COLD SNAP! It is in fact still summer, and the watermelon is just about ready.  

FARMY FOODIE PRO-TIPS: 

hooray to Mitchell Davis, who graciously puts together recipes every week to complement your CSA. The past two days I texted him (what felt like) 1000 times about all the changes in the pick list.   Serves me right for thinking anything is official the day before harvest.  Lesson learned.  So for any of you, wishing for a CSA  list of veg anytime before Wednesday morning, forget it. Totally impossible when crops literally change on you overnight.  But I digress, read on for Mitchell’s recipes and if you are curious about alllll the recipes he has to offer, see his substack: 

Maple Dijon Vinaigrette

Makes a little more than a cup of dressing.  

This dressing is perfect for any bitter greens. (RED LETTUCE THIS ONE’S FOR YOU!)

2 tablespoons Dijon mustard

2 tablespoons maple syrup

Pinch salt

1/2 teaspoon sweet or smoked paprika

1/4 cup white or red wine vinegar

About 2/3 cup extra-virgin olive oil

1 small shallot, minced (optional)

In a small bowl, whisk together the mustard, maple syrup, salt, paprika, and vinegar until combined. While whisking vigorously, slowly drizzle in the olive oil to make a nice emulsion. If the dressing gets too thick or is a little too strong to your taste, whisk in a tablespoon of warm water. Stir in the minced shallot, if using. The dressing will keep covered at room temperature for several days. Whisk before using.

Tabbouleh

Makes 2 to 4 side-dish servings

Although we’ve come to think of tabbouleh as a bulgur salad seasoned with parsley, in fact in the Middle East it’s traditionally a parsley salad with a little bulgur in it. I like to make it with curly parsley (and some mint if you have it) because it holds its texture better than flat-leaf parsley as the tabbouleh sits.

1/4 cup fine bulgur

1 bunch curly parsley, chopped

About 20 mint leaves, or an additional bunch of parsley

2 medium ripe tomatoes, finely diced

1/2 small Kirby or 3-inch piece of English cucumber, seeded, peeled and finely diced (optional)

2 scallions or 1 tablespoon red onion, finely diced

Juice of 1 lemon, about 4 tablespoons

1/3 cup extra-virgin olive oil

Salt and pepper to taste

Rinse the bulgur under cold water to remove any starch. Drain and place in a mixing bowl. Add the chopped parsley, chopped mint, tomatoes (and any juice that escaped from them), cucumber, if using, scallion, lemon juice, olive oil, a pinch of salt, and some freshly ground black pepper. Stir to mix well. Let sit at room temperature for 15 to 20 minutes for the bulgur to absorb the liquid and soften. Toss, taste, adjust the seasoning, and serve.

Fermented Pepper Sauce

This time of year, when both sweet and hot peppers are abundant, I like to prepare a few batches of lacto-feremented pepper sauce to eat throughout the winter. Keep similar color peppers together (greens with greens, reds with reds) for the best-looking results.

Kosher salt

Filtered water

Fresh red and green peppers, sweet and/or hot, stems removed and seeded

Garlic cloves

Begin by dissolving the kosher salt into the filtered water to make a 3% to 4% salt solution. You’ll need just enough to fill your jars, so it depends on how many peppers you have. As a guideline, use 1 generous tablespoon of salt per cup of water, which extends to 1/4 cup salt per quart. To dissolve the salt, you may need to the heat water and stir until you no longer see any salt granules. Allow the water to cool fully to room temperature before continuing. Pack like-colored peppers in sterilized mason jars along with the garlic. I use 1 medium clove of garlic per pint jar of peppers. Pack tightly and be sure to tuck the peppers under the shoulder of the jar so they stay submerged in the salt solution. None should pop above the brine. Fill the jars to just below the rim with the salt solution. Stretch some cheesecloth or muslin over the top of the jar and secure with an elastic band. Let sit in a dark place at room temperature for about 5 days, until there is evidence of good fermentation, e.g., some bubbles on the surface,

cloudy water, and a strong smell of pepper and garlic. I like to ferment my peppers well, to develop the flavor, so even when I think they might be done, I go another day or two. If it is very warm, as it has been lately, they will ferment faster. If you sense any off flavors, such as mold or mildew, you may have to start again.

When you are satisfied with the fermentation—you can taste the brine for tanginess and flavor—pour the contents of the jar(s) into a powerful blender and pulse and purée until smooth. Taste and adjust the seasoning. Pack into clean jars, cover tightly and refrigerate for up to six months.

CSA WEEK 9

P i c k l i s t

 BASIL - SHISHITOS - CARMEN PEPPER - JIMMY NARDELLO PEPPERS - 

JALAPENO PEPPER - C0RN - CHERRY TOMATOES - ONION - MELONNNNN -

 ZUCCHINI - SUMMER SQUASH

Edgewater update: CORN!!  Honestly, I feel like I’ve been gate keeping this one from yall for a minute now.  Ray’s been picking corn since August 1st, but we’ve been holding out on our CSA fam because the picking has been pretty shitty.  The first block produced ears that were tasty but teeny tiny.  The running joke was how we could make millions off ETSY selling corn on the cob as an American Girl doll accessory.  Just imagine Kirsten, Felicity, Molly, Julie, Addy and lord knows how many other versions of this 18” figure sitting down to a country time picnic with their tiny edgewater grown corn.  Brilliant, I know. We might as well just convert the farm into producing doll sized crops.  But I digress… the ears from this block that were in fact appropriately sized were already meals for the earworms.  Coming on two weeks later, the corn has sized up and the earworm activity has settled down.  Don’t get me wrong, it is completely possible to peel back the husk and find a worm in your corn.  If that is the case, reach for a knife, chop off the top and pretend like you never saw anything (insert heart eyes winky face emoji here).  These earworms are harmless, and mostly just serve as a pain in all of our asses.  

That said, enjoy the corn!  Eat it fresh! Eat it cooked! With butter or not.  My absolute nightly go to right now is to slather my corn with a sriracha mayo fresh herby concoction. Put it all in a jar, stir it up, and slather is on.  Try it, you’ll LOVE it.  

Another farm update is our absolute desperation for rain.  Our fields have reached the point of bone dry and you can see wilting on the leaves of nearly every plant.  Tim, Ray, Mike, and Anne spend a large majority of their time turning irrigation pumps on to combat this heat wave.  Both humans and plants are extremely stressed.  This is one of those situations where you think back to the Spring and the constant rain, and hope that one day the sky will clear and the sun will shine… And here we are a couple months later, with non stop sunshine and sun burns abound.  

This weather is ideal for beach/ pond/ riverside lounging but the crops are hurting.

Tim has an idea.  Read on, let’s give it a shot.

Let’s all try out this collective practice.  On Thursday at 11:11am, let’s all just think about rain.  But not tooooo much rain.  Please keep flood thoughts out of the chat.  So, set a reminder at 11:10am.  We'll all meet up in our brains at 11:11, and let's make some collective-thought-magic happen people!  Bring on the rain and let’s give these crops a drink already.   

FARMY FOODIE PRO-TIPS: 

Melon!!!:  oh goodness i LOVE melon season.  Melon for breakfast, lunch, snack, field snack… bring it onnnn.  But today’s hot tip is to answer the eternal question, when is this thing ripe?  MELON RULE OF THUMB: If it smells sweet, it tastes sweet.  If it does not smell sweet, leave it out on your counter to ripen.  This rule of course does not make any sense for watermelon.  But game on for all varieties of musk melon (cantaloupe, honey dew, crenshaw, etc.)

PEPPERS: SUDDENLY WE HAVE ARRIVED! A few notes on all your peppers.  Only one variety here is spicy, it's your jalapeno. Everything else is mild. 

Jimmy Nardellos: thin walled red and greenish-red are EXCELLENT sweet frying peppers with a real cult following

SHISHITOS: my faves! Like the Jimmy Nards, these quarted up cuties are also insanely delicious when fried or grilled til blistered.

CARMEN PEPPER: THE red bull’s horn variety is sweet and crunchy

JALAPENO: IYKYK

Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipe to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack:

Succotash by mitchell!   

Technically, succotash is a traditional combination of corn and lima beans or other shell beans, but I call just about any sauté with corn a succotash. I like the way it sounds.

This makes a perfect side dish for a summer dinner or a great base for poached eggs at breakfast. Use what vegetables you have. Garlic scapes still lying around? Chop a few to add. Turnips, kohlrabi, some greens? Throw ‘em in. I think the dish works best when the ingredients are all finely diced to the same size, not much bigger than a kernel of corn, but don’t let knife skills stop you from making it.

Serves 4 to 6

3 tablespoons bacon grease, butter, or olive oil

1 large white or red onion, finely diced

Salt

2 sweet peppers, diced, such as red or purple bell peppers, or Jimmy Nardellos

1 small hot pepper diced, such as jalapeño or serrano

1 medium zucchini, finely diced

1 medium summer squash, finely diced

2 ears sweet corn, kernels removed from the cob

¾ cup cooked beans, such as lima, chickpeas, black-eyed peas, or edamame (optional)

2 tablespoons chopped fresh herbs, such as parsley, dill, thyme, or a combination

Freshly ground black pepper

In a large cast-iron or other heavy skillet, heat the bacon grease or other fat over medium-high heat. Add the onion and a pinch of salt and sauté for a couple of minutes until soft. Add the diced peppers, both sweet and hot, and cook until tender. Add the zucchini and summer squash, another pinch of salt, and continue cooking until the squash softens. Stir in the corn kernels and the beans, if using, and cook just three or four minutes, until heated through. Add the fresh herbs, a generous amount of pepper, and another pinch of salt. Taste and adjust the seasoning. Serve hot or lukewarm.

CSA WEEK 8 AUGUST 6

P i c k l i s t

PICKLING CUKES - DILL - GARLIC - ZUCCHINI - FLAT PARSLEY - BLUEBERRIES - TOMATOES - PURLPLE PEPPER - HUNGARIAN HOT WAX PEPPER - EGGPLANT - CABBAGE - CARROTS

Edgewater update: This week in farming we *gasp* left the farm.  This was such an ordeal and took just about everybody kicking in extra to make it happen.  But somehow, by the grace of whomever and with the support of our field crew and our family, Ray the kids and I got to take in a real classic summer family vacay.  Complete with a road trip, gas station snacks, jumping in water and laying on rocks.  I was particularly pumped when our dear friends we were visiting gave us a detailed list of produce to bring from the farm.  They asked for the most basic crops and whipped up the most decadent meals.  Y'all know about the Niçoise salad?  Uses just about everything we grow, plus proteins of your choice and drenches it in dressing.  This might seem like basic child’s play to you all, but I am deep in the stage of the same foods on repeat and often leaning into hot dogs and cheese burgers for kiddos.  It was pretty cool to see our crops come together at different tables and shine.  Tastes damn good too.

But truly, Tim, Sarah, Mrs. T, Mike, and Anne really covered our butts  so we could have a couple of days of off farm summer bliss.  We all know the thrill of summer vacation, and it was good to dip our toes in it.  We dove right back into the grind Tuesday morning.  Picking for CSA, farmstand, and wholesale orders and marvelling at the most gorgeous bunches of dill I have ever known, and counting pickling cukes by the bushel.  

And here we are now at the beginning of August when peppers start to ripen, and fingers crossed, melons aren't too far behind.

FARMY FOODIE PRO-TIPS: 

Classic Sour Dill Pickles 

YIELD: 1 GALLON This recipe was shared by Jeffrey Yoskowitz on https://www.jewishfoodsociety.org/

5 pounds whole unpeeled Kirby cucumbers (the smaller the better)

½ gallon filtered water 

½ cup kosher salt

1 cinnamon stick 

3 bay leaves (dried or fresh)

1 dried whole chile pepper 

1 teaspoon whole coriander seeds

1 teaspoon yellow mustard seeds 

1 teaspoon whole black peppercorns

½ teaspoon whole cloves ¼ bunch fresh dill, washed (leave the stems on)

1½ heads garlic, cloves separated and crushed

STEP 1: If desired, fill a large bowl or bucket with ice and water and place the cucumbers in it. Let sit for 45 minutes or up to 5 hours. This helps firm the cucumbers so they retain crunch during the fermentation process, but itʼs not absolutely necessary. 

STEP 2: Fill a large ceramic crock or glass jar (gallon-size is ideal) halfway with the filtered water. Add the salt and stir until it has dissolved.

STEP 3: Add the remaining ingredients to the salted water, then add the cucumbers. Make sure the spices, herbs, and garlic are not simply floating on the surface.

STEP 4: Create a seal: If fermenting in a crock, use a plate or a wooden board to force the vegetables beneath the brine. If necessary, top with a clean glass growler or jar filled with water to ensure that the weight applies pressure on the vegetables, keeping them submerged. If fermenting in a jar, use a smaller jar filled with water to do the same (see page 45 for sealing instructions). Cover with a towel to keep out dust and bugs.

STEP 5:  Let the soon-to-be-pickles sit at room temperature for 3 to 7 days. The longer they sit and ferment, the sourer they will become. At a stable room temperature, half sour pickles should take 2 to 3 days to ferment and full sour pickles should take 5 to 7 days (the amount of time may vary based on air temperature and even elevation). Youʼll notice that the pickles will turn paler as they ferment. 

STEP 6:  Once the pickles reach the desired flavor, remove any white yeast or mold (or moldy pickles) from the top of the vessel and discard them. Yeasts and molds are a natural part of the process and typically occur only on the surface, where oxygen meets the vegetables. Donʼt worry. Pack your pickles into smaller glass jars, then cover completely with brine and place directly in the refrigerator. They will keep in the refrigerator for up to 6 months.

Note that this recipe calls for an extended wait time of up to 7 days. Also, pickling your cucumbers whole increases the likelihood of a crunchy pickle. Slice or spear your cucumbers only once theyʼre finished for best results. The brine will likely look cloudy and a bit fizzy. Thatʼs 100 percent normal and healthy.

CREAMY COLESLAW/ 6 to 8 servings

extremely exuberant shout out to Janelle Wilson, who made this for a mass audience this past weekend while staring out at the water overlooking the 1000 islands and reminded me just how good a classic cole slaw can be

recipe from, The Joy of Cooking by IRMA S. ROMBAUER & MARION ROMBAUER BAKER

Remove the outer leaves and core from: I small head green or red cabbage (about 2 pounds) finely shred or chop by hand or in a food processor ( you should have 8 to 10 cups). Place in a deep bowl. Pour just enough Creamy Dressing for Coleslaw over the cabbage to moisten it. Toss well to coat.

Season with:

Salt and black pepper to taste.  If desired, stir in any of the following:

1 to 2 teaspoons dill, caraway, or celery seeds, or a combination

2 tablespoons chopped parsley, chives, or other herb

3 to 4 strips crisp bacon, crumbled

1 cup pineapple chunks

½ cup grated carrots

½  cup coarsely chopped onions, bell peppers, or pickles

2 options for creamy coleslaw dressing.. yummmm

OPTION 1: CREAMY DRESSING FOR COLESLAW

Stir together until well blended:

¾ cup mayonnaise

¼ cup cider vinegar or rice vinegar

1 to 2 tablespoons sugar

OPTION 2: CREAMY HORSERADISH DRESSING

Whisk together in a small bowl:

4 teaspoons red wine vinegar

1 teaspoon salt

Gradually whisk in until well blended:

¼ cup olive oil

2 tablespoons vegetable oil

Stir in:

¼ cup heavy cream

2 tablespoons drained prepared horseradish

Salt and white pepper to taste

CSA WEEK 7, JULY 30

P i c k l i s t

CUKES - SUMMER SQUASH - ZUCCHINI - THAI BASIL - 

BLUEBERRIES - LETTUCE - TOMATOES - SHISHITO PEPPER - 

HUNGARIAN HOT WAX PEPPER - GREEN BEANS - EGGPLANT

EDGEWATER UPDATE: Blueberry season rolls on and we keep on picking fruit by the fistfull.  Last week’s blueberry pop up was so fun that we are gonna do it again this Saturday morning.  

HERE YE HERE, COME PICK THIS SATURDAY! IT’S A CSA PYO POP UP!

WHEN: Saturday Morning, 10-noon

THE DEETS:  Come on down River Road past the greenhouses and past Macs Maple.  Follow the signs to the blueberry field.  You will turn at a cemetery and find Mrs. T, waiting to check you in. From there the blueberry field is yours for the picking!  Your first 4 pints are free, and $3.50/pint thereafter.  

You are welcome to bring friends!  However their first 4 pints are $3.50 a piece. KAPISH? Truly can’t wait to share this blueberry thrill 

355 river road/ Plainfield NH   

In other farm news peppers and eggplant have been creeping in..... Fall winter squash crop looks stellar. We need to find the sweet potatoes down in the hardwood forest of pigweed and smartweed. Keeping at it day by day.

FARMY FOODIE PRO-TIPS: 

THAI BASIL: chop and add your thai basil to the two following recipes, you will be so delighted by the flavor/aroma.

​​Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipes to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/

Thai Yellow Squash Salad Serves 4

It was Jenny who had the idea of making a variation of som tam (the famous Thai green papaya salad) using yellow summer squash. I set to the task. Julienned, the squash actually looks like papaya, though it has a different flavor and texture. The salad owes its signature sweet, salty, sour, and spicy taste to the dressing, which is good on anything. To augment the squash, add green beans, shredded Napa cabbage, watercress. A slightly underripe peach (i.e., still hard) contributes a certain fruitiness that’s reminiscent of the green papaya in the original. 

2 yellow squash, rinsed

1 slightly underripe peach, julienned (opitional)

1/4 pound green beans, blanched, cut into 2-inch pieces

1/4 red onion, thinly sliced

3 or 4 cherry tomatoes, quartered

1 to 2 cups other salady vegetables, such as shredded Napa cabbage, cucumber, watercress 

2 tablespoons Thai fish sauce

2 tablespoons water

Juice of 1 lime (about 2 tablespoons)

1 tablespoon palm sugar, brown sugar, or 2 tablespoons maple syrup

1 small Thai red chili, minced

1 tablespoon dry-roasted peanuts, chopped

Fried onions, for garnish (optional)

Using a mandolin or a sharp knife, slice the flesh squash, including the peel, into thin, long julienne strips. Avoid the seeds in the center. Place in a large mixing bowl. Do the same with the peach, if using. Add the green beans, red onion, tomatoes, other vegetable(s) to the bowl, and toss go mix. 

In a small bowl, combine the fish sauce, water, lime juice, sugar, and chili. Stir to blend and dissolve the sugar. You may have to let it sit so the sugar dissolves. 

To serve, toss the vegetables with the dressing. Transfer to a serving platter and garnish with the chopped peanuts and fired onions, if using. 

Korean Beef and Cucumber Banchan

Banchan are the side dishes that make up the bulk of a Korean meal. This traditional dish, called sogogi oi bokkeum, combines cucumbers and ground beef for a savory stir-fry that’s delicious with steamed rice. 

1 or 2 medium (about 1 pound) slicing cucumbers

2 teaspoons kosher salt

1/2 pound ground beef

2 to 3 teaspoons gochugaru (Korean chili powder)

2 large cloves garlic, minced 

1 scallion, chopped, plus more for garnish

1 tablespoon soy sauce

2 teaspoons maple syrup

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds, plus more for garnish

Freshly ground black pepper

1 tablespoon vegetable oil

If the cucumbers aren’t waxed you can leave the peel on. Slice in half lengthwise. Using a teaspoon, scoop out the seeds and slice crosswise less than 1/4-inch thick. Place in a bowl, toss with the salt, and let sit for 30 minutes or so to wilt and release excess water. 

Meanwhile, in another bowl, combine the ground beef, gochugaru, garlic, the scallion, soy sauce, maple syrup, sesame oil, sesame seeds, and a generous amount of black pepper. Mix well with your hands to combine and then set in the fridge until the cucumbers are ready. 

In a large sauté pan, heat the oil. Drain the cucumbers and squeeze out any excess liquid. Add the drained cucumbers to the hot pan and sauté for just a minute, so they remain crisp. Transfer to a clean plate and set aside. Add the seasoned meat to the pan and sauté until cooked through, breaking the meat up into small pieces. When the meat is done, add the cucumbers back to the pan, toss to distribute, and transfer to a serving dish. Garnish with additional chopped scallion and toasted sesame seeds. Served with steamed rice. 

,  

CSA WEEK 6/ JULY 23rd

P i c k l i s t

PICKLING CUKES - SUMMER SQUASH - ZUCCHINI - CURLY PARSLEY - 

BLUEBERRIES - KALE - TOMATOES - PURPLE PEPPER - DILL 

EDGEWATER UPDATE: 

This week we received some much needed rain. Shockingly, after a Spring deluge it’s wild to admit this but, we would take a bit more precipitation if any of you have a direct line to the rain gods. For example, our potato crop which is looking pretty good is currently in the bulk up phase.  The tater crop would love to get an inch or two per week to do its thing. We spend a good amount of time moving around irrigation and waterwheels to make certain they are getting some of that moisture. That said, the peppers and eggplant are not complaining and have been loving last week’s heat, and as a result we got a new crop on the picklist.  Enter purple pep! 

We are still in the first half of our blueberry crop and the fruit has been dynamite.  This is in large part to the following variables:  no late Spring frost, more than ample water, a cold winter without the crazy fluctuations in temp, and maybe a little bit of magic that we humans can't grasp.  All this said, the bluebs are where it's at and it’s due time for yall to get in on the action. Without any further ado, a pop up:

HERE YE HERE, COME PICK THIS FRIDAY! IT’S A CSA PYO POP UP!

WHEN: Friday afternoon, 3-6pm

THE DEETS:  Come on down River Road past the greenhouses and past Macs Maple.  Follow the signs to the blueberry field.  You will turn at a cemetery and find me, waiting to check you in. From there the blueberry field is yours for the picking!  Your first 4 pints are free, and $3.50/pint thereafter.  

You are welcome to bring friends!  However their first 4 pints are $3.50 a piece. KAPISH? Truly can’t wait to share blueberry thrill 

355 river road park in the lower field

FARMY FOODIE PRO-TIPS: 

​​Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipes to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/

Cucumber Salad with Labne and Dill

A classic combination. 

Makes 6 servings

3 or 4 medium slicing cucumbers 

1 teaspoon kosher salt

3/4 cup labne, plain Greek yogurt, or sour cream

1 small clove garlic, grated on a Microplane

1 tablespoon extra-virgin olive oil

Zest of 1 lemon

1/2 bunch dill, chopped

Freshly ground black pepper

Peel the cucumbers. Slice them lengthwise in half and use a teaspoon to scoop out the seeds. Slice the cucumbers crosswise 1/4-inch-thick and place in a bowl. Toss with the salt, cover, and let sit at room temperature for 20 minutes to an hour to wilt. Drain well, but do not rinse. Return to the bowl.

Meanwhile, in a small bowl, combine the labne, garlic, olive oil, and lemon zest to make a thick dressing. Mix well. When the cucumbers are ready, add this dressing to the cucumbers, along with the chopped dill and some freshly ground black pepper. Stir to coat and serve.

Scarpaccia (Zucchini Crisp)

The Internet is awash right now with recipes for scarpaccia, a thin, crisp flat-bread-like bake that uses up a lot of summer squash. I adapted this one from King Arthur Flour. The key is to keep it thin enough to crisp up in the oven. Best if served as soon as it is done, but will keep a few days in the fridge.

Makes enough hors d’oeuvres for up to 12 

4 medium zucchini and/or yellow summer squash (about 2 pounds)

1 medium onion

Kosher salt

Extra-virgin olive oil

1 cup all-purpose flour

1 cup yellow cornmeal

1/2 cup (50 g) plus a couple of tablespoons more grated Pecorino Romano or Parmigiano Reggiano

1/4 cup cornstarch

1 large clove garlic, grated on a Microplane

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sweet smoked Spanish paprika (pimentòn)

1/4 teaspoon onion powder

Vegetable stock or water

Using a mandolin or sharp knife, thinly slice the zucchini and/or summer squash and the onion into a large mixing bowl. Toss with 1 teaspoon kosher salt and rub the salt into the flesh. Transfer to a colander or sieve set over a bowl, place a smaller mixing bowl on top, and then weigh that down with a large can of something or another weight to press the liquid out of the squash. Let sit for at least an hour and up to four. Reserve the liquid.

Preheat the oven to 450°F. Line a baking sheet with parchment and generously grease the paper and sides of the pan with olive oil. 

In a large mixing bowl, combine the flour, cornmeal, the 1/2 cup of Pecorino, garlic, black pepper, paprika, onion powder, and 1/4 teaspoon salt. Transfer any liquid captured from the zucchini into a measuring cup and top it up with vegetable stock or water to measure 1 1/4 cups. Add a tablespoon of olive oil and stir. Pour this liquid mixture into the dry ingredients and stir until smooth. Add the pressed squash and onions and stir to combine. Make sure all of the squash is coated with the batter. 

Transfer the mixture to the prepared pan, and using wet hands, press evenly to the edges to form a very thin layer. Sprinkle the top with the remaining cheese. Bake for about 30 minutes, until set and golden. Remove from the oven, invert onto an oven-proof wire rack, and carefully peel off the parchment. Place the scarpaccia on the rack back in the oven to deeply brown and crisp, another 10 to 15 minutes. Let cool for about 10 minutes, flip, so the right side is up, slice into squares and serve. 

CSA WEEK 5/ JULY 15TH

P i c k l i s t

 CUKES - SUMMER SQUASH - ZUCCHINI - BASIL - FENNEL - BLUEBERRIES - CHERRY TOMATOES- MIXED GREENS (ARUGULA AND LETTUCE) - GARLIC SCAPES

EDGEWATER UPDATE: 

HIGH SUMMER HAS ARRIVED PEOPLE!  We are now at that point in the season in which every field is covered in either food or weed.  And all the crops and all the farmers are very much sun ripen.  Snacks are everywhere with three berry varieties producing at the same time.  Much of field crew is full time existing in the blueberry field.  Picking bluebs sun up to sun down.  From where you are sitting this may seem like the most insane monotony, but you would be so wrong.  There is nothing on this farm more sought after than blueberry picking.  You get to stand up with your body tall and your back straight, listen to the radio/podcast/audio book etc and fill container after container with the sweetest fruit.  In the afternoon Mrs. T shows up to offer a little sustenance and a little gab.  We affectionately call this time, “T time”.  We tail gate hard on Cheese, crackers, iced T and popsicles, and hang out until our salt intake catches up with the hot afternoon.  We then say goodnite to Mrs. T, and then back to blueberries until dark.  So far this season, I’ve picked 0 aforementioned berries.  My time is spent in cornish picking the odd-lots: mainly beets and all the varieties of greens.  But I do hope to step into that field at some point, hang out with the crew, and listen for that iconic summer sound of kerplink, kerplank, kerplunk.  

FARMY FOODIE PRO-TIPS: 

GRILL ALL YOUR ZUCCH, AND SUMMER SQUASH AND SCAPES. 

You will be so glad you did.  Just add salt, pepper, olive oil.  For bonus chef points, sprinkle basil on top. 

The two following recipes are from Mitchell Davis- friend/neighbor/chef.  Every week he crafts recipes to compliment the pick-list.. He is the best- his meals are primo, & to catch up more with him, check out his substack:

Honey Mustard Pickles

Makes 4 to 5 pints

3 or 4 large cucumbers or zucchini (about 4 pounds)

Kosher salt

2 cups apple cider vinegar

1 cup water

1 cup maple syrup or raw honey

2 tablespoons ground yellow mustard seed (aka powdered mustard)

1 teaspoon ground turmeric 

½ teaspoon coriander seed, 

½ teaspoon black peppercorn

½ teaspoon yellow or black mustard seed

½ teaspoon whole cloves

2 bay leaves

1 large white onion, sliced (optional)

If using slicing cucumbers with thick skin, peel them. Slice them in half lengthwise and using a teaspoon, scoop out the seeds in the center, leaving the dense white flesh. Cut the cucumbers into 2-inch lengths and then cut them lengthwise into halves or thirds, depending on how big they are, to create batons or spears. English or Persian cucumbers and zucchini can be left whole with their skin on and seeds intact. Simply cut off the ends, cut them into 2-inch lengths, and cut those lengthwise into halves or thirds to make spears.

Place the prepared cucumbers and/or zucchini in a large bowl. Toss with about 1 tablespoon of kosher salt and let sit at room temperature for about 20 minutes to wilt and leach water. 

Meanwhile, in a large pot, combine the vinegar, water, maple syrup or honey, ground mustard, turmeric, coriander seed, peppercorns, cloves, bay leaves, and a tablespoon of kosher salt. Bring to a simmer, stirring well to dissolve the salt. Turn down the heat and let simmer for about 10 minutes, so the flavors infuse and the texture comes together. Cool to room temperature. 

Drain and rinse the cucumbers and/or zucchini, rinse very briefly under cold water, and drain again. I like to run a paper towel over them to pat them dry. Tightly pack the cucumbers and/or zucchini into clean jars (I use one big one for visual effect), layering with the sliced onion, if using. Pour over the mustard brine mixture to fill the jars. Insert a clean chopstick or spoon down into the jar to make sure the liquid has filled all the gaps. If you need more brine, you can make as much as you need in the same proportions. Close the jars and refrigerate for at least 2 weeks before eating. You can also seal the jars for longer storage. 

Other vegetables such as beets, cauliflower, or carrots (cooked or blanched first) work well in this method, too.

Greek Zucchini Fritters

Makes about 8 fritters, serves 4

3 medium zucchini (about 1 ¼ pounds)

Kosher salt

1 large egg

1 bunch scallions, chopped

4 garlic scapes grated on a Microplane

4 tablespoons chopped fresh dill and/or other herbs

Zest of 1 lemon

Freshly ground black pepper

1/3 cup all-purpose flour

1/4 cup rice flour

Peanut or vegetable oil for frying. 

Shred the zucchini into a mixing bowl. Toss with about 1 teaspoon of salt and let sit for 10 minutes to wilt. Drain the wilted zucchini in a sieve, transfer to a clean dish towel, and wring out to remove any excess moisture. Wipe out the bowl. Return the zucchini to the bowl. Add the egg, scallions, garlic, dill, lemon zest, black pepper and another ½ teaspoon salt and mix well. Sprinkle both the all-purpose and rice flours over the zucchini mixture and then stir together, just until the flours are incorporated.

Heat about 1/8-inch of oil in the bottom of a nonstick or cast-iron pan over medium-high heat. Using a tablespoon, spoon a heaping amount of the zucchini mixture into the pan and press down with the back of the spoon to form little pancakes or patties. Repeat to fill the pan, but don’t crowd. Fry until nicely and evenly browned, about 6 minutes. Flip the fritters carefully and brown the second side. Remove to a paper-towel-lined plate to drain. If necessary, keep them warm in a 250°F. oven while you fry the rest. Serve with tzatziki or whipped feta.

CSA WEEK 4 and ANOTHER extremely belated post

P I C K L I S T

BROCCOLI - CUKES - SUMMER SQUASH - ZUCCHINI -

PARSLEY - CELERY - KALE - TOMATOES!

EDGEWATER UPDATE: 

Whoosh! Summer is flying, and we are just steam rolling right into July and all of the abundance that comes with.  This week the cucurbit field picked up speed and went right into over drive.  It’s pretty cool how well this planting timed its heavy production with the end of strawberry season (kudos to Ray on seeding and timing).  About 3 days ago I called for a mayday while pulling bushels of summer squash, cucumbers and zucchini from the field.  Prior to that call I was sweeping the field solo while the crew picked strawberries.  And this past week I gave a shout that this is no longer a one farmer job.  By the 4th hour of picking and the conclusion of my recent audio book, I rang Ray, “bring on the crew, I can no longer keep up with the yield.”  The next day, Roy, Cardi and Jalina showed up to harvest with me and I could finally move through cucurbit stress. 

Another event as we move from the strawberry field into literally any other field, is bearing witness to the destruction of the lettuce crop.  Dang! The deer in Cornish are truly having a feast!  We knew this was going to happen, and it happened. Currently, we are all kicking ourselves for not putting up an electric fence.  

But let’s move away from all the mini farming crises and celebrate the wins.  The broccoli is INCREDIBLE.  Mike hollered at us last week and said, I got some broccoli for ya.  What he failed to mention is that he did not have some broccoli, he had mountains worth of broccoli that was ripe for harvest. The crew picked the broc just in time.  Right when it is at its peak.  If we sat any longer on it, it would have turned yellow and brown.  But this is damn near the finest broccoli crop I've seen in 3 years. ENJOY!

FARMY FOODIE PRO-TIPS: 

​​Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipes to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/

Chopped Broccoli Salad

Every time I serve this salad, someone asks for the recipe. This week I’m saving you from asking. The only thing you might not already have on hand is the fried onions or shallots. I get them in any Asian store and keep them in the freezer at all times. You can use French’s or Durkee fried onions. You can also fry your own. Or leave them out. If you are making the salad in advance, stir in the fried onions just before serving.

Makes 6 to 8 servings

1/2 cup pumpkin seeds or sunflower seeds

2 or 3 large broccoli crowns

1/2 small red onion, finely chopped

2 or 3 spring onions, finely chopped

2 stalks celery, finely chopped

1/2 cup dried cranberries, chopped

1/2 cup plain, thick yogurt, Greek-style or regular

1/4 cup extra-virgin olive oil

1 small bunch fresh parsley, leaves only, finely chopped

Juice of 1 lemon

1 tablespoon maple syrup

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup fried onions or shallots (optional)

Spread the seeds out on a small tray and toast in a 300°F. oven for about 10 minutes. Don’t let them burn. Meanwhile, chop the broccoli finely by cutting each stalk and crown vertically into “slices,” then cutting them horizontally to dice. If the stalks are long and tough, peel them with a vegetable peeler before chopping. As you work, don’t worry if the florets disintegrate. Just gather everything up into a large mixing bowl. To the same bowl, add the red onion, spring onions, celery, cranberries, and toasted seeds, and toss to combine. Add the yogurt, olive oil, parsley, lemon juice, maple syrup, cumin, salt, and pepper, and mix well. If serving immediately, add most of the fried onions, if using, reserving a few to garnish the salad. If preparing more than an hour or two in advance, stir in the fried onions, if using, just before serving.

Gâteau Invisible de Courgettes

The “invisible cake” is popular in France, where it’s usually a sweet apple dessert made from impossibly thinly sliced apples barely held together by a light batter and baked until the apples almost disappear, hence the name. A savory version with summer squash has been making the rounds of French social media this year. I gave it a try, adjusting the ingredients slightly to my taste, adding some white miso to bump up the umami. It makes a nice appetizer or vegetarian entrée with a savory yogurt, tahini, pesto, or tomato sauce on the side.

Makes 6 to 8 servings

2 medium-sized, firm zucchini and/or yellow squash

2 large eggs

1/3 cup whole milk

1 teaspoon kosher salt

1 tablespoon white miso (optional)

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1 clove garlic, grated to a paste on a Microplane

2 garlic scapes, finely chopped (optional)

1/2 cup all-purpose flour

3 tablespoons chickpea flour or additional all-purpose flour

3 or 4 ounces feta, crumbled

6 oil-cured, sun-dried tomatoes, coarsely chopped, or a handful of pitted green or black olives,

halved

Preheat the oven to 350°F. Grease a standard loaf pan and line with parchment. Using a mandoline or a sharp vegetable peeler, slice the zucchini into long strips as thinly as possible. You want the squash to be so thin it disappears as it cooks. Set aside. In a large mixing bowl, beat the eggs with the milk and miso, if using, until blended. Add the salt, thyme, garlic, and scapes, if using, and beat until smooth. Stir in the all-purpose flour and chickpea flour just until blended. Add the sliced squash to the bowl and really mix well so that the slices are coated with the batter. They have a tendency to stick together, so keep separating them. Tongs help. Add the crumbled feta and chopped sun-dried tomatoes or olives, and toss well so they are evenly distributed.

Pour this mixture into the prepared pan, patting down the squash slices so they are nicely compact. Tap the pan a few times on the counter to help things settle. Bake in the preheated oven for about 45 minutes, until the loaf has set and lightly browned, and the squash is soft when poked with the tip of a knife. Cool to room temperature in the pan on a rack. Run a knife between the parchment and the pan and invert onto a serving plate. Carefully remove the parchment and chill before serving. Slice with a sharp knife.

CSA WEEK 3 A WEEK LATE (woopsie)

p i c k l i s t

GARLIC SCAPES - STRAWBERRIES - BOK CHOY - CUKES - 

RADISH - CHERRY TOMATOES - BASIL! - PLANT

EDGEWATER UPDATE: 

Knee high by the fourth of July is the last thing the corn will achieve this week. Ankle high at best.  While some crops are finally coming into it- summer squash, zucchini, peppers, tomatoes, etc…- Others are dogging it real hard.  Our corn and green bean plantings are puttering along and while cilantro is no cash crop, it is a personal fave, and therefore I am devastated by its tortoise pace.  And goodness gracious what happened to dill?!? Just a constant humbling reminder that we are not our crops (mantra on repeat these days).

This past week was weather whiplash. Luckily, the rain was a real relief and not a damaging event (phew).  The just planted fields of cherry tomatoes and peppers were delighted by the soak and perked right on up.  Now back to sunshine and hot days and weeds just about everywhere we look.  

As we begin to slowly creep out of the berry fields (don’t despair, we are not done with strawbs just yet) and start to stand back up from said bent over picking position, it is beyond evident that ALOT of new weed growth has kicked in since the start of berry picking on June 10th.  Fields of lambs quarter, crab grass, etc are truly swallowing up some out of sight corners of the farm.  This week the goal is to proceed with hoes and machetes and tackle those hard to reach areas just to do it again next week.  Also on the agenda is to- at least talk about- building a last minute float for Plainfield’s parade.  I mean, we have time right?  Sarah reminded me the last time we did a float was 10 years ago.  We dressed up as wrestlers and I have no idea what the actual theme was.  Maybe it is time for a reprise?  This is mostly packshed/field talk/a whole bunch of baloney.  But i like to think that everything is possible and YES WE CAN pick berries at first light and bring a float together by moon light.  All that said, nothing is certain this coming holiday weekend other than maybe just maybe a reach for calf high corn, grilled garlic scapes and some mandatory river swims.  

FARMY FOODIE PRO-TIPS: The goal for the week is to use all your garlic scapes.  Whether in a bouquet, on the grill, a cold soup, pesto, etc… ALL THE WAYS

Big ups to Mitchell Davis- friend/neighbor/chef, for the following recipe to complement this week’s CSA. He is the best- his meals are primo, & to catch up more with him, check out his substack: https://kitchensense.substack.com/

Ajo Verde

It’s hot out. You have a lot of garlic scapes to use up. What to do? I was thinking about the traditional chilled Spanish garlic and bread soup known as Ajo Blanco, sometimes referred to as “white gazpacho.” What if, instead of garlic cloves, you used garlic scapes? Turns out you get a delicious, beautifully green, refreshing, chilled soup I’m calling Ajo Verde. I added some spinach to emphasize the green color. And you don’t even have to turn on a stove.

Makes 1 quart, about 4 servings

1/3 cup (50g) blanched almonds

9 or 10 garlic scapes (70 g), trimmed of the buds, cut into pieces

2 1/2 to 3 cups cold water

3/4 cup packed (40 g) baby spinach

2 slices (90g) rustic white bread, fresh or stale, crusts removed, torn into pieces

3 tablespoons extra-virgin olive oil

2 tablespoons sherry or apple cider vinegar

1/2 teaspoon salt, to taste

Green seedless grapes, split in half

Place the almonds, garlic scapes and 1 cup of the water in a powerful blender and pulse until finely chopped, stopping to scrape down the top and sides once or twice. Add the spinach, bread, and 1 1/2 cups more water. Pulse a few times to chop, scrape down the sides, then let the blender run to produce a fine, creamy purée. Add the olive oil, vinegar, and salt, and continue blending until very smooth. Adjust the consistency with more water, if necessary, to make delicate soup. Adjust the seasoning with salt and vinegar. Let chill for at least 2 hours before serving. Garnish with green grapes. The soup will keep for 2 days.

GARLIC SCAPE PESTO

(it’s a scape season must)/ YIELD About 1 cup recipe from the NYTimes

JENNY’S NOTE: No real measurements here, everything is to taste.

The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

INGREDIENTS

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)

• ¼ cup raw sunflower seeds

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• ½ cup basil leaves

• Juice of one lemon

PREPARATION

• Place the garlic scapes in a food processor and pulse for 30 seconds.

• Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

• Add the olive oil and process on high for 15 seconds.

• Add the Parmesan cheese and pulse until the ingredients are combined.

• Add the basil and lemon juice, and process until reaching the desired consistency.

• Add salt to taste and serve immediately.

CSA WEEK 2

P i c k l i s t

GARLIC SCAPES - STRAWBERRIES - LETTUCE - CUKES - 

RADISH - CHERRY TOMATOES - ROSEMARY PLANT

FARMER'S UPDATE: 

Holy smokes, we just went from the longest coldest spring right into high summer.  Last week we were scraping the fields searching for crops of any abundance, and this week- with all this light and all this heat-  we are suddenly filling bushels with cukes, summer squash and zucchini.  The cherry tomato greenhouses are truly dripping in fruit and the strawberries are maybe starting to pick up.  Full disclosure it has been a rough strawberry season thus far.  There are berries and they are delicious,  but the early varieties just puttered along producing ¼ of the fruit they normally would yield.  However, the next set is coming into it with a touch more vigor having us hopeful for the next few weeks of picking.  We are still holding off opening our fields for PYO- but will absolutely reach out when we do.  This all makes perfect sense- this unwillingness for the early fruit to thrive.  The plants were basically drowning off and on for a month or so.  Even with this sandy soil, the rain was just too much and the Spring was just too long.  

But let’s circle back to this heat wave.  IT IS WILD.  All we are doing all day is hiding from the sun.  This magical solstice sun that shines so bright and for so many hours- the literal most amount of time a sun can shine in a year- and all we are doing and all we are reaching for is the shade.  This morning while picking radishes by the treeline, I kept on eyeing the sunline on the ground, guessing at what point it would hit and these just picked crops would melt. My guess was 7.30 am, I was out by 6:45am, it felt like a race between me and the sun and all the radishes were spared.  

The days have been broken up by necessary ice water breaks and necessary jumping in water breaks.  So without any further ado, I must leave this barn and jump in water before my brain melts any further.  I hope you are doing the same.  

FARMY FOODIE PRO-TIPS:

Another round of Mitchell Davis- friend/neighbor/chef- recipes to match your CSA. He is the best- his meals are primo, and to catch up more with him, check out his substack:  https://kitchensense.substack.com/

Middle Eastern Salad with Strawberries

Many countries in the Middle East claim this chopped salad as their own. Its ubiquity doesn’t diminish its appeal. To switch it up I added some fresh strawberries and dried mint, and like my friends, I’m sure you will be happy with the result. You can use turnips, fennel, fresh mint, parsley, or whatever vegetables and herbs you prefer. Serve with grilled meats for dinner or cottage cheese for breakfast.

Makes 4 to 6 servings

1/2 large or 2 small cucumbers, finely diced

3 or 4 radishes, finely diced

1/2 small red or sweet white onion, finely diced

4 or 5 large cherry tomatoes, finely diced

6 or more large strawberries, finely diced

Juice of 1/2 lemon

4 tablespoons extra-virgin olive oil

Pinch dried mint

Salt and freshly ground black pepper, tot taste

In a medium mixing bowl, combine the diced cucumber, radishes, onion, tomatoes, and strawberries. Squeeze the juice of half a lemon ontop and add the olive, mint, salt, and a generous amount of freshly ground black pepper. Toss, taste, and adjust the seasoning before serving.

Sicilian Pesto with Garlic Scapes

Different from its more common Ligurian cousin, Sicilian pesto (aka pesto alla trapanese) is made with local Sicilian almonds and tomatoes. Technically, pesto just means “paste” in Italian, so feel free to experiment with ingredients. This week I made it with garlic scapes I blanched (to keep their green color) and cherry tomatoes bursting with sweetness. Use this pesto on pasta, as you would other pesto, or dab it on tomatoes, fresh ricotta, fish, and/or grilled meat. Clean out the bowl with a hunk of fresh bread.

Makes 1 1/2 cups

4 large garlic scapes, cut into 2-inch pieces, without the bud (about 2 ounces)

1/2 cup blanched almonds, toasted

4 large cherry tomatoes, halved

Handful of fresh basil leaves (about 1/2 cup)

Some fresh mint (optional)

Salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

1/3 cup grated Pecorino Romano

Set a small bowl of ice water near the stove. Bring a small pot of salted water to a boil and blanch the garlic scapes for 1 minute to preserve their green color and remove the harsh edge of their flavor. Lift out of the boiling water and quickly place in the ice water to cool. (If you are making this pesto more than an hour or two in advance of consuming it, consider blanching the basil along with the scapes, which will prevent browning.) Drain the scapes and place in the blow of a food processor fitted with a metal blade. Add the toasted almonds, tomatoes, basil, mint, if using, a generous pinch of salt and some freshly ground black pepper. Pulse to finely chop the mixture, scraping down the sides to get an even paste. Once the paste is achieved, keep the machine running and slowly pour the oil through the feed tube to form an emulsion. Scrape down the sides from time to time. Add the cheese, pulse to blend, taste, and adjust the seasoning before using as indicated above. I use a hunk of fresh bread to wipe out the bowl so nothing is wasted.

CSA WEEK 1

P i c k l i s t

GARLIC SCAPES - STRAWBERRIES - LETTUCE - BOK CHOY - 

SPINACH - RHUBARB - ENGLISH CUKES - VEG PLANTS

EDGEWATER UPDATE: 

To be perfectly honest with you, I am STUNNED that we are here today.  Up until Saturday I was convinced we would be pushing the harvest and CSA pick-up date to next week.  The constant Spring rain has put an extraordinary dent in our growing season and the production therein.  Seeds and plants are in the ground, but they just wont grow without something to reach for.  

On the plus side, with nearly daily rain fall, everyday is perfect planting weather day (unless the field is too muddy and wet for tractor work).  So the field crew has been putting in their time putting plants in the ground and letting the sky water them in.  Finally on Sunday and Monday we were graced with real sunshine, and I am convinced that small amount of heat and light really perked things up in the fields.  On Monday of this week we jumped right into our long awaited strawberry season with 5am rise and shines and 6am field picks.  From now til crops end, that is where you will find Ray, Tim, Strong, Jasper, Georgie, Roy, Gabrielle, Jalina, and Cardi.  Out there picking berries daily from sunrise to mid morning.  Picking quart after quart dreaming up shortcake lunches and maybe something salty to counteract the sweet strawberry snack breaks.  

As far as the rest of the team goes, Sarah and the greenhouse crew have been busting ass moving plants from our lower greenhouses to the plant barn (where you picked up your CSA and this newsletter).  Still so many gems to fill in your gardens and make your friends and neighbors say oooh la la.  Bonus tip, there appears to be rain in the forecast so NOW is a great time to plant.  Allie Boeri, our previous farmstand manager of the past 10,000 years has been busy getting our new farmstand manager, Allie Schubert up to speed.  Allie Shubs has taken on quite the load navigating 51 years of Edgewater Farmers.  We even pep-talked about all the emotions- from joy to pain- that one experiences over strawberry season… She is a great fit to lead the farmstand and we are so pumped to have her on board.

The kitchen is also welcoming a new lead.  Enter Alex Mentus, a culinary super hero working her own side hustle as the Rooted Anchor catering/personal chef biz.  She works so thoughtfully with the seasonality of our region and our road and I am so excited to bop into the farmstand and open the grab-and-go cooler and see what she and our kitchen crew craft with all these just picked crops. 

I think we can all agree here that Summer offers the very best food, that's what we are here for anyway,  so without any further ado let’s get into what to do with this week's picklist!! 

FARMY FOODIE PRO-TIPS:

Great news, Mitchell Davis, friend/neighbor/chef has offered another season of matching the CSA picklist with easy-ish recipes 

He is the best- his meals are primo, and to catch up more with him, check out his substack: https://kitchensense.substack.com/

Mitchell’s Soup of Spring Greens

Somehow, even though it’s June, it’s still soup weather out there. So why not take those spring alliums, leafy greens, and other vegetables and make a comforting spring soup to defy the season. (PREACH)

Makes 6 servings

3 tablespoons extra-virgin olive oil

1 small onion, chopped

Salt

1 small carrot, chopped

1 stalk celery, chopped

4 or 5 garlic scapes, chopped

Additional spring alliums, such as green onions or green garlic, as you find them (optional)

7 to 8 cups chicken or vegetable stock, or water

1 bay leaf

2 tablespoons uncooked white rice or 1 small potato, peeled and diced

1 large bunch spinach, cleaned well and chopped (stems included)

Handful of other greens, such as kale, beet, or turnip, stems removed, or additional spinach

Handful of chopped fresh dill (optional)

Freshly ground black pepper

Plain Greek yogurt or crème fraîche, for garnish (optional)

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and a pinch of salt and sauté until soft, 4 or 5 minutes. Add the chopped carrot, celery, garlic scapes, and other alliums, if using, along with a little more salt, and continue sautéing until soft. They shouldn’t brown. Add the stock or water, bay leaf, and white rice or potato, and bring to a boil. Add the spinach and other greens. Bring back up to a simmer, cover loosely, and let cook about 25 minutes or so until the rice or potatoes are soft. Remove the bay leaf. Add the dill, if using, and a decent amount of black pepper. Using an immersion or stand blender, purée the soup until smooth. Depending on how fibrous it is and how smooth you like your soup, you can strain it through a mesh sieve to remove the pulp. (I like to keep it thick.) Adjust the texture by adding more stock or water and adjust the seasoning with additional salt and pepper. Bring back to a simmer before serving. Garnish with a dollop of plain Greek yogurt or crème fraîche, if desired.

Mitchell’s Rhubarb, Strawberry, Orange, and Burnt-Sugar Compote

I use the same burnt-sugar caramel technique for all my fruit compotes and sauces.

1/4 cup granulated sugar

2 tablespoons water

2 or 3 stalks rhubarb, thinly sliced

Zest and juice of 1 large orange

1 heaping cup sliced strawberries (optional)

1 teaspoon vanilla paste or extract

Pinch salt

Begin by making a caramel. In a large, heavy-bottomed sauté pan, combine the sugar and water. Set over high heat. Once the mixture begins to boil, swirl the pan to dissolve and then melt the sugar evenly. Keep an eye on it. When the sugar begins to brown, usually in a patch or two and around the edges first, swirl the pan to even out the coloration. You want the sugar to become quite dark. It will smoke and smell slightly burnt, but it shouldn’t be black. Watch closely because it changes quickly. Keep swirling. When it is a dark caramel brown, add all of the rhubarb at once. Lower the heat. Using a wooden spoon, stir the rhubarb in the pan. The sugar will stick to the spoon and the rhubarb will clump until it begins to break down and release its liquid. When it does, the mixture will begin to look like a lumpy jam. Add the orange zest and juice, which will help the caramel dissolve. Continue stirring until the rhubarb has mostly broken down, about 4 minutes. Stir in the strawberries and cook another minute or two until softened. Remove from the heat and stir in the vanilla and salt. Serve warm or cold in yogurt, on ice cream, alongside pancakes or French toast, or on buttered toast with fresh ricotta. The compote will keep in the fridge for 2 or 3 weeks. 

Garlic scapes: 

I plan on grilling mine, and you should do the same :)

VEG PLANTS!

All you need is soil/compost/water and SSSSUUUUNNNNNN… also space… plant everything atleast 18 inches apart.  Also if you are tight on space, you can grow just about anything in a 3-5 gallon pot.  

FOR MORE PLANTING TIPS, EMAIL ME!!  jenny@edgewaterfarm.com

CSA WEEK 6

p i c k l i s t

ONIONS - POTATOES - CELERY - CARROTS - PARSLEY - KALE - BEETS - BRUSSEL SPROUTS - WINTER SQUASH - SWEET POTATOES

csa bread share: pumpkin!

Whoa what a season! Today marks the end of not only 6 weeks of Fall abundance, but also 23 weeks of harvest and pack days at Edgewater.  What started with seeds in January, ends today with an abundance of root vegetables, some fresh greens, and a smattering of storage crops to keep your belly full and nourished well into winter.  

 A 2024 growing season recap: 

Legendary melon crop.  The fruit arrived early, and was sweet as can be.  Cantaloupes were particularly heavenly, and all contestants that entered the farmstand’s watermelon challenge walked away beaming.  In our household we ate melons every day, blended and froze for winter juice, and all surfaces were slightly sticky and pink from August through October.  The bees were pumped.  We STILL, well into November, have a bin that we are considering as “storage” watermelons- which is not a real thing- but hey, we can pretend until rot.  The question that remains: will we be eating watermelon while welcoming in the winter solstice? Time will tell.

The carrots were spectacular-  every planting hit just right and there was always enough to sell, store, and for willing-hands to glean.  The brassicas made a real comeback this year. The past few seasons we have unsuccessfully grown broccoli, cauliflower, etc… This time we tried growing them on biodegradble plastic- and the crop was so much happier.  We think that growing them on plastic kept the nutrients in the soil, thus contributing to a beautiful harvest.

Another thing we tried this year was actively keeping the deer at bay.  With electric fences placed all around the fields, we were able to grow lettuce and beans.  That was the dream, and with Steve meticulously putting up post after post and line after line and connecting them to mini solar panels, the beans and greens grew unharmed.  

Always the major highlight of the season are all the people that show up to work at Edgewater.  The farmers that choose to spend their time farming with us on our field crew continue to impress.  I would be remiss if I did not particularly give praise to Garnet, Strong, Jasper, Denroy, Daniel, and Roy who head back to Jamaica tomorrow morning.  These guys are family to us.  And Roy and Garnet in particular, will be missed the most in my household as we continue to live together through the many growing seasons and share countless pots of coffee, movie nights, “good mornings” and “goodnights.”  They are the best.  

We also are in a great flow with our winter skeleton crew- Kathleen and Pam are finishing up soon with weekly breads (insert sad face here).  Mike, Tim, Ray and I will continue to pack out vegetables for weekly deliveries to the Coops with the radio keeping us moving. Anne, Sarah, Holly, and Ellen will keep on readying the greenhouses for next season’s opening day.  We are just gonna keep on chipping away at all the nitty gritty outdoor jobs so we can move on and get those woodstoves a blazin, and start making 2025 farm dream lists and study all seed catalogs front to back. I think this is called hygge?

Ok, onto the “needs work” section: We are pretty tired of growing mediocre onions.  We're not quite clear what happened to our peppers, Roy is still single (he asked me to include this in newsletter season wrap-up, I SWEAR)  and we hope for better weather next strawberry season.

Lastly, a huge milestone was met this season as Edgewater Farm turned 50 years old, and the farm transitioned from Anne and Pooh to the next generation. Our overwhelming hope is that we can keep up with the strong foundation that Anne and Pooh built.  There is a lot to live up to, but if we’ve learned anything from those two, it’s that both the community that works on the farm, and the people that eat from the fields are what make this place so damn special.  They grew so much more than just fruits and veg over the past 50 years. They cultivated long lasting relationships that now result in multiple generations of the same families either working here or picking berries from our PYO Patch or relying on our sweet corn crop every August from 1974 through today.  

CSAers,  y'all are absolutely a part of this history.  And that is so cool.  Big cheers to the next (gasp) 50, but heads up, it is extremely likely that we will mess up a ton over the next few seasons as we take on more and Anne and Pooh take on less.  Please see us through the growing pains- this place and this land and this community is so worth it.

Bottomline, thank you so much for having us at your table.  Keep rocking with our CSA, and let’s see what kind of fun can grow next year :)

FARMY FOODIE PRO-TIPS:

Ripe for the oven:  SWEET POTATOES - CARROTS - BRUSSEL SPROUTS - ONIONS - KALE - WINTER SQUASH - BEETS

GREENS THIS WEEK:  kale - brussel sprouts - celery - parsley

ORGOOSEMIC ROASTIES: Recipe by our dear bud, Andrew Plotsky who really knows his way around potatoes and animal fat. Also, let it be known, I ate these last weekend and they were the actual best potatoes I’ve ever had in my entire life, so take note people!

1. parboil in ocean like salt water with bountiful herbs and a halved lemon until forkish

2. roast in a bath of goose fat until crispy AF

3. toss and juszh once or twice 

4. Get it Hot like 4th layer of hell HOT till crisp

5. scoop out of fat, toss with sprinkle herbs (USE YOUR PARLSEY!)

6. eat

I can just about guarantee that you will not regret it if you double this recipe. The pancakes keep well in the fridge and can also be frozen.

• 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash

• 1/3 cup (80 grams) yogurt or sour cream

• 2 large eggs

• 1/2 cup finely grated gruyere, comte or parmesan

• 3/4 teaspoon fine sea or table salt

• A few grinds of black pepper

• 1 teaspoon baking powder

• 1 cup (130 grams) all-purpose flour

• Butter or olive oil for frying pan

  To Finish

• 2 to 3 tablespoons butter

• A pinch or two of salt

• A few fresh sage leaves

In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.

Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.

To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.

To roast squash: For butternut or kabocha, I halve the squash, scoop out the seeds and roast it face-down on an oiled baking sheet that I’ve sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender. I get about 2 cups mashed squash from one 2-pound (i.e. small-medium) whole squash. If yours is already peeled and in, say, 1-inch chunks, it will likely be tender in just 25 minutes (just updated after rechecking my notes).

CSA WEEK 5

P i c k l i s t

HAKURAI TURNIPS - LETTUCE - CELERIAC - SWEET POTATOES - CARROTS - BRUSSEL SPROUTS - LEMONGRASS - MIZUNA - ONIONS - APPLES

CSA bread share really coming through this week, gotta love fresh warm Aubergine bread

OK y'all, it is officially Fall. The temps have dropped- though some of us are still fighting like hell to keep the short shorts going.  You know these people.  They are the teenagers that wear flip flops in December to homeroom at any hint of sunshine.  They are also the ones in elementary school that refuse to wear a coat, or at least they will put on said coat and refuse to zipper past their belly button.  Now, these people are grown, they work at Edgewater Farm, and they can't help but wash potatoes all afternoon in their fave summer work wear, or roll up greenhouse sides in 40 degrees just to get that last bit of golden ray on their lower legs.  NOT ME.  This time of year, you can find me buried in my onesie, wooly long johns on the inside, canvas thermal lined Pooh Sprague hand-me-down on the outside.  This will be my uniform from now til March, I guarantee it.   

Farm lewks aside, this week we are focused on wrapping up as many loose ends as possible.  We have one week left with our field crew (all dressed daily in puff jackets and lined gloves, SMART) to knock out any big projects.  This also means we have one week left to take in any last pizza party hurrahs, radio blaring sing-a-longs, morning coffee, donuts, jokes and high-fives.  But how do we balance the too much fun with the actual work load, time will tell… I like to think it is all just a part of Edgewater Charm.  

FARMY FOODIE PRO-TIPS:

Ripe for the oven:  HAKURAI TURNIPS! SWEET POTATOES - CARROTS - BRUSSEL SPROUTS - ONIONS - CELERIAC

GREENS THIS WEEK:  lettuce - hakurai tops - mizuna (eat fresh or braised!) - brussel sprouts

ALL OF THE FOLLOWING RECIPES CURATED BY OUR FAVE UP-THE-ROAD-NEARLY-RESIDENT- CHEF, MITCHELL DAVIS. 

For more from recipes from Mitchell, absolutely check out his substack it is awesome:

Celery Root Rémoulade 

A classic French slaw I love to serve with pork or other meat dishes, as the tangy vinaigrette cuts through the richness. Sometimes I make it creamy, sometimes not.

1 celery root

Salt

Juice of 1 lemon

2 tablespoons Dijon Mustard

1/4 cup white wine vinegar

2/3 cup extra-virgin olive oil

1 small shallot, minced

½ cup mayonnaise, plain Greek yogurt, labne, sour cream or crème fraiche (optional)

Freshly ground black pepper

Handful chopped parsley

With a sharp paring knife, peel the celery root, cutting away and gnarly patches or dark spot. Cut the root in half or quarters, depending on how large it is. Using a mandoline or sharp chef’s knife, slice the celery root very thinly. Stack a few slices and slice them into fine strips or julienne. Place the julienned celery root in a large mixing bowl. Sprinkle generously with salt

and toss with the lemon juice. Let sit to wilt for 20 minutes or so while you prepare the dressing.

In a small bowl, whisk together the Dijon mustard and vinegar. Slowly whisk in the olive oil to make an emulsion. Stir in the shallot. To make a creamy dressing, beat in the mayonnaise, yogurt, or other dairy product. Pour the dressing into the bowl with the wilted celery root. Add a generous amount of black pepper and chopped parsley and toss to coat. The rémoulade can be eaten right away, but it gets better if it sits in the refrigerator for a couple of hours.

Glazed Harukai Turnips

A simple technique you can use with many different types of vegetables, such as carrots,

parsnips, or even celery root.

1 bunch Harukai turnips

2 tablespoons extra-virgin olive oil or other vegetable oil

Salt

1/3 cup apple cider, white wine, or stock

Sugar, honey, or maple syrup (optional)

1 tablespoon unsalted butter

Cut the tops off the turnips as close to even with the bulb as possible. Remove the root. With the blade of a small paring knife, hold the turnips under cold, running water and scrape away any dark spots or blemishes to return them to their snowy white selves. If the turnips are fresh there is no need to peel them. Split turnips in half, large ones in quarters. You want them to be approximately the same size.

In a Dutch oven, heat the oil over medium-high. When hot, add a pinch of salt and lay the turnips in the pan cut side down. Let sizzle away until the turnips are nicely browned, about 5 or 6 minutes. Flip them over to check, and if they have more than one cut side, brown those also. Once browned, flip the turnips so their unpeeled side is down. Add the cider or other

liquid to the pan. (If using wine or stock, add a pinch of sugar, some honey, or syrup.) Cover the pan, reduce the heat and let the turnips steam for 7 or 8 minutes until soft. Remove the lid, raise the heat, and continue simmering until almost all of the liquid has evaporated, turning the vegetables over once or twice to coat in the glaze that forms. Turn off the heat. Add the butter to the pan along with some freshly ground black pepper. Toss the turnips to coat with the butter before serving.

Roasted Brussels Sprouts in Lime–Fish Sauce Vinaigrette

A flavor combination the original Momofuku Ssäm Bar in NYC made rightfully famous. They deep fried their sprouts; I roast mine.

1 or 2 pounds Brussels sprouts, cleaned and split in half

Extra-virgin olive oil

Salt

Freshly ground black pepper

½ cup Thai or Vietnamese fish sauce

¼ cup water

2 tablespoons rice wine vinegar

Juice of 1 lime

¼ cup sugar

1 garlic clove, grated on a Microplane

1 to 3 red bird’s-eye chiles, thinly sliced, seeds in tact

Preheat the oven to 400°F. Arrange the Brussels sprouts on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the sprouts to coat and arrange them cut side up. They should barely touch. Roast for about 40 minutes or so, until they are tender and the outer leaves are deeply browned. Some burnt edges are fine. Meanwhile, in a small bowl, blend together the fish sauce, water, vinegar, lime juice, sugar, garlic and chili. Toss the roasted sprouts with the dressing and serve warm.

FALL CSA WEEK 3

 P i c k l i s t

BROCCOLINI - HAKURAI TURNIPS - LETTUCE - CELERY - FINGERLING POTATOES - CARROTS - COLLARD GREENS - WINTER SQUASH - SAGE - CAULIFLOWER - HEIRLOOM TOMATOES

bread of the week! corn bread poblano

If Edgewater is new to you, I'd like to introduce you to Pooh Sprague.  He and Anne started this farm 50 years ago.  Today Pooh is often found napping in between tractor work (often on the tractor he was just driving).  He also keeps a seasonally updated blog- A place for him to fill us all in about farming during a climate crisis, farming with family, and his real passion cover cropping.  The following is from his just updated early November blog which you can also find here: 

“It's early November this morning and the temperature is 23 degrees. Muzzle loading season has started , daylight savings time slapped me and all of this is a shocking surprise to me. I have never experienced such a temperate, blue sky type of fall like this in my 73 years. Working in light work clothing during warm days and not running the wood stove at night...we clearly were not paying attention to the passage of time because we were able to get a pile of farm work done, in comfort.  Of course, the illusion of “getting caught up” is indeed only an illusion, but it feels really good to be marshalling at this time of year in relative meteorological comfort.

In past blogs I have often rattled on about weather and climate related issues. This fall has certainly been the upside to climate change. But it is interesting to note that If we had this period of abnormally pleasant and dry weather in the middle of the summer growing season we would be in big trouble. A drought exists now, a very serious one. No open fires or burning is allowed. The brooks are almost dried up, and the groundwater levels in the woods have to be very low. Again we are able to wade the Connecticut River to the Vermont shore in many places along River Road (although it’s a tad chilly in the water for me to lead you across myself...) And the reason that the effects of prolonged weather such as this is not more damaging to the flora in the fields, woods and gardens is because the days are much shorter, sun is a lot weaker and we get just enough moisture from morning fog to maintain what plants are left in those fields and woodlands. So climate change is still very much on the table, and with it comes the down side. We can strategize how to deal with it, and we have a couple of seasons-(fall and winter)- where we do not have to deal with any adverse effects when trying to grow outdoor crops. Were we to have the same weather pattern we have experienced the last two months (warmer than normal-drought ) in May and June we would be hard pressed to grow vegetable crops, even with irrigation. Longer days of hotter than normal heat and no rain for two months would erase half of our efforts to get anything to grow. Seeds would not germinate, transplants would likely wither.

We have seen extreme weather on the news and social media, devastating areas of Florida and North Carolina with recent hurricanes. In the northwest large forest fires are just beginning to die down. And we seem to get more smoke days here as the years progress. So climate change will continue to be the average of extremes, as we are told it would be. We will have to assume we will be confronted by those extremes most years. In the meantime, I am going to take pleasure in the warmer than normal days, lack of early ice and snow and cold temperatures that I so frequently grew up with this time of year as a kid. Sunny blue skies, a few late season bike rides and no real reason to run the woodstove 24-7...what’s not to like?”

FARMY FOODIE PRO-TIPS:

Ripe for the grill/oven:  CAULIFLOWER! HAKURAI TURNIPS! WINTER SQUASH - POTATOES - CARROTS

GREENS THIS WEEK: lettuce - collard greens - hakurai tops (if you dare)

Sage:  Pairs perfectly with potatoes and roasted winter squash, BUT in case you need a little something extra this week to get you through, how about a sage negroni

Sage Negroni Makes 1 cocktail, recipe by Eden Grinshpan

• 1 oz gin

• 1 oz Campari

• 1/2 oz sweet vermouth

• 1/2 oz Sage Simple Syrup

• Garnish with burnt sage leaf and orange peel

sage simple syrup

• 1 cup sugar

• 1 cup water

• 1 handful of fresh sage 

directions 

• Start with the sage simple syrup. Pour 1 cup of sugar, 1 cup of water and a handful of fresh sage into a pot and boil a couple minutes until the sugar dissolves. Once all sugar is dissolved, take off of the heat and set aside. Pour into a glass jar and put in the fridge to cool. 

• In a tall glass, fill with ice and then pour in the equal parts gin and Campari, add in the 1/2 ounce of sweet vermouth and the sage simple syrup. Stir to combine and pour into your cocktail glass with ice. Peel an orange rind, squeeze to release all the oils and rim the glass. light sage leaf to give it a little smokiness and garnish.

1 head of cauliflower – please keep the stems and leaves on, they get delicious when crispy and golden

• ½ cup olive oil

• coarse sea salt to taste (you can also use kosher salt)

• tahini sauce – recipe follows

• 1 tablespoon toasted sesame seeds

• ¼ cup pomegranate seeds- optional for when in season

• 1 tablespoon freshly chopped parsley

1. Pre-heat the oven to 450 degrees F

2. Fill a large pot with 10 cups of water and bring to a boil. Place the cauliflower in, cover and let cook for 5-7 minutes, depending on the size. Remove the cauliflower and place on a sheet tray to steam dry for around 10 minutes. Drizzle with olive oil all over and season well with salt. Return to the oven and let roast for 30-40 minutes, depending on how hot your oven gets…I like to leave it in even longer and let it get burnt in some places – it adds such good flavor. Remove from the oven when it is golden and charred all over and place on a serving plate. Finish with a little more olive oil and a sprinkle of salt. Drizzle with a nice amount of garlicky tahini and garnish with toasted sesame seeds, pomegranate seeds and parsley.

Tahini

• ½ cup good quality raw tahini

• ½ lemon squeezed

• 1 garlic clove, grated

• kosher salt to taste

• ¼ cup of water- or until the tahini is smooth

1. In a bowl, combine the tahini with the salt, garlic, lemon juice and the water and mix together. It will get to a weird consistency – don’t be afraid..this always happens. Keep adding water until it smooths out and becomes a lighter color. Check for seasoning, you might need more salt of lemon juice.

FALL CSA WEEK 3 (HALLOWEEN PICK UP)

P I C K L I S T

pepper - beets - broccolini - kale - leeks - fennel - cabbage - hottie pep -

carrots - lemongrass - spaghetti squash

FALL CSA WEEK 2

P i c k l i s t

BROCCOLI - LUNCH BOX PEPPERS - HABANADA PEPPERS - POBLANO PEPPERS - GREEN PEPPERS - SWEET POTATOES - ONIONS - MIZUNA - BOK CHOY - MINT  - CHINESE EGGPLANT - PUMPKINS! WATERMELON

What a week to farm!!  The weather has been so kind to us all since the last CSA pick up.  Once the morning fog lifts and the sun bursts through, it is back to Summer at edgewater while tackling Fall chores.  This looks like field clean up- removing drip tape, wrapping up ground cloth, removing sand bags holding down said ground cloth, weeding strawberries, seeding cover crop, picking every last pepper/tomato/eggplant in sight, etc- working all these tasks, but in a tank top.  Also noteworthy, snack-break-summer-feels-bonus-points: we still have a crop of watermelon that is just at arms reach when doing said fall clean up. 

There is something so precious about each ray of sunshine in late October.  It feels like we are all working under borrowed time.  Just 5 more minutes mom! This brief touch of sun should make the transition back to seasonal weather easier, as we get that final dose of last minute heat before the coming week ahead of 30 degree nights and terribly cold mornings, before we all must don our woolies and gloves from here on out.

 But the coming cold weather does more than make us have to switch up our outfit choices and freeze our fingers, it also kills weeds and bugs and sweetens crops. For example, last week’s handful of frosty nights killed those late season menacing weeds that we neglected all season.  And finally from those cold dipped nights, our carrots are sweet as can be and every brassica in sight (think kales, brusselsprouts, broccoli, etc) just got a big old boost of frost sweetened flavor.

Will this be the last week of peppers?  Too soon to say.  

Have yall moved all your potted plants inside? The time is now.  

Halloween is on the horizon, carve those pumpkins and roast those seeds

FARMY FOODIE PRO-TIPS: 

Ripe for the grill/oven:  BROC! PEPPERS! SWEET POTATOES! ONIONS! EGGPLANT! BOK CHOY!

GREENS THIS WEEK: I LOVE LOVE LOVE mizuna and bok choy.  They are both wonderful when eaten fresh or a quickie stir fry.

The miso sweet potato and broccoli add some substance to the mixed greens, making for a great lunch bowl. This would be just as tasty over grains.

for the salad

1 large sweet potato, peeled and cut into 1-inch cubes

1 small head of broccoli, torn into bite-size florets

2 cups dark, leafy green mix (like your mizuna!!!)

2 tablespoons black sesame seeds

sea salt + black pepper

for the miso dressing

2 tablespoons white miso paste

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon mirin

1 tablespoon water

1 tablespoon toasted sesame oil

1 tablespoon vegetable oil

sea salt + black pepper

JENNY’S NOTE: a roasted and chopped up poblano would be a delicious addition here 

1. For the dressing: Blend everything except the oil in a food processor until smooth. While the blender is still running, slowly stream in the oil. Season with salt and pepper to taste.

2. Preheat oven to 375°F. Place sweet potatoes on a baking sheet, season with salt and pepper and drizzle with olive oil (about two tablespoons). Cook for about 20 minutes, remove from oven and shake the baking sheet to move the potatoes around (for even cooking).

3. Add the broccoli to the baking sheet, drizzle with a bit of olive oil (about a tablespoon) salt and pepper, and place back in oven for another 15 minutes until the veggies are cooked through and starting to brown.

4. Place veggies in a large bowl and allow to cool. Pour dressing over the veggies and mix to coat. Add the salad greens and mix.

WATERMELON!! Because it is debatably still summer here ;) but heads up, it could be mealy inside!  This is a real bonus round of fruit- if you have any hesitation about texture, just blend it into juice OR popsicle it

Remove & clean seeds– It starts with scooping the seeds from the pumpkin (we prefer sugar pumpkins which tend to yield smaller, crispier pumpkin seeds) and removing the stringy parts. Rinsing in a colander or fine mesh strainer helps remove any remaining goop.

Dry seeds– Using a towel, dry the seeds thoroughly. This helps them crisp up in the oven.

Add oil, salt, and seasonings– We like to use avocado oil in a ratio of 1 Tbsp oil to 1 cup seeds. Season with salt and add other seasonings (such as Shawarma, Curry Powder, or Pumpkin Pie Spice) for an extra boost.

Bake– Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones.

Let cool– As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container. Otherwise, they may get soggy from the steam.

FALL CSA WEEK 1!

P i c k l i s t

RASPBERRIES - RADISH - GARLIC - LETTUCE - EGGPLANT - HOTTIE PEP - POBLANO PEP - BROCCOLI - WINTER SQUASH - PARSLEY - HOUSEPLANT - BUILD YER OWN BOUQ!

Enter Fall CSA- the time of year we begin to slow down.  It is not a full stop, the farm is still moving produce to the co-ops through New Years, and we of course have Fall CSA.

From now until Thanksgiving we are busy with continued harvest, Fall clean up, garlic planting, straw mulching and eventually blueberry pruning.  All these things get done, but with a way chiller vibe than any moment from May 1- October 1.  We start our work day later and end earlier.  We take multiple donut and hot drink breaks, and if we plan accordingly we can even catch a mid day run or pick up our kiddos at the bus stop and instead of bringing them back to work with us, we can just hang out (a monumental feat!).

But for the next 6 weeks, you know where to find us every Thursday evening- at the farmstand, moving veg to all our favorite people and bumping beats.  It’s a real beet meet beats situation.  Dare I say a beet cute?  

The lead up to Fall CSA Thursdays is also the most fun.  Aside from the inevitable freezing fingertips and toes, stepping into the warm sun on a crisp October day and cutting broccoli head after broccoli head is actually so satisfying and rhythmic and serves as a really nice way to ease into the long dark months ahead.  However this week, I stepped back from CSA duties on account of a sick kid.  Fortunately, I was able to lean on the field crew and Ray and Allie and Holle to bring it all together.  And let us not forget Anne with the flowers and Mrs. T with the herbs.  This Edgewater village continues to kick in and lift up when chips fall… or get sick.

In other news, the frost last night had us feeling super nostalgic for summer crops that were and summer crops that could have been...  For example, during frost prep, field crew went through our pepper field and picked every bell in sight.  They came in as green bell peps, but had they had more time and more heat, they would have turned their hopeful shades of orange, red, and yellow. 

We all still have time to fill and can jars for winter, and roast and freeze etc… BUT this frost acted as a real reminder that our time left with all this fresh food is limited.  Eat it while you got it people ;)

A couple of dates to consider: next week, October 24th we will begin the bread share for those that signed up and the kitchen share will be distributed on the Nov. 7th CSA pick up.

FARMY FOODIE PRO-TIPS: 

Ripe for the grill/oven:  radish, garlic, peppers, winter squash, eggplant, broccoli

Plants! Repot! Put near any window, water when dry, don’t water when wet, email or ask questions  if they start to look a lil yellow or crispy

Servings 6

Ingredients

• 1 tablespoon avocado oil

• 1 medium yellow onion, diced

• 3 cloves of garlic, minced

• 1 ½ teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon ground coriander

• 1 tablespoon unsweetened cocoa powder

• 2 cups small-diced butternut/honey nut squash (about one 1-lb squash)

• ¼ cup quinoa

• 3 tablespoons adobo sauce

• 1 cup vegetable stock

• 1 28- oz can crushed fire-roasted tomatoes

• 1 ½ cups cooked pinto beans, drained and rinsed

• 1 ½ cups cooked black beans, drained and rinsed

• 1 large poblano pepper, cut into 1-inch pieces

• sea salt and ground black pepper, to taste

• chopped cilantro, for garnish

• vegan sour cream, for serving

Instructions

1. Heat the oil in a heavy soup pot over medium heat. Add the onions to the pot and sauté until translucent and softened, about 4-5 minutes. Add the garlic, cumin, chili powder, coriander, and cocoa to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the squash, quinoa, and some salt and pepper. Stir to coat everything in the cocoa and spices.

2. Once everything is starting to dry up/stick, add the adobo sauce and vegetable stock to the pot and stir, scraping the bottom of the pot to get any golden brown bits. Add the crushed tomatoes, pinto beans, black beans, poblano pepper, and a bit more salt and pepper to the pot. Stir to combine. Bring the smoky squash chili to a boil.

3. Once boiling, lower the heat to a simmer and place a lid on top of the pot. Let the chili simmer until the squash is soft all the way through, about 25-28 minutes. Check the smoky squash chili for seasoning one more time and adjust if necessary. Serve the chili hot with chopped cilantro on top.

MITCHELL’S NOTES (it’s been 18 weeks of fab recipes, he needs no introduction)

I reached out to Mitchell extremely last minute for a recipe this week and he pointed me in the direction of his newsletter on winter squash that came with the best advice I have ever seen for winter squash: roast now, deal with it later… Keep this method in mind over the next 6 weeks as your kitchen counter becomes a cornucopia of acorn, butternut, delicata, hubbard, etc… Also, this from the newsletter, Mitchell’s pro-tips on roasting:

TECHNIQUE: ROASTING SQUASH… I treat most of my winter squash the same way.  I roast first and then figure out what to do with it later. To roast, slice the squash in half and, using a sturdy tablespoon, remove the seeds and goop. Set the halves cut-side down on a parchment-lined baking tray with sides or roasting pan. Place in a hot oven (anywhere between 400°F. and 500°F. will work; I usually roast it in the oven I’m preheating to bake bread) and let the squash roast until the halves are soft and the edges are browned. The time depends on a number of factors, including the variety (the flesh of different squash has different densities), how thick the skin and the walls of flesh are (thicker needs more time), how long ago the squash was harvested (older squash have less moisture and take longer to cook), and the temperature of the oven. Small, thin-walled delicata squash can be roasted in 20 minutes in a hot oven. The dense butternut squash in the photos below took over an hour at 475°F. 

To check if it is done, prick the thickest part of the squash with the point of a paring knife to see if it is soft. The juices that have run off into the pan while the squash cooked should be browned. And the squash should have a faint caramel smell. Remove from the oven and, using tongs, turn the squash halves over so they are skin side down to prevent the flesh from sticking to the parchment when it cools. Once cool enough to handle, use a large spoon (I happen to like an Italian gelato paddle) to scrape out the flesh, browned bits and all. store in a container in the fridge for up to two weeks. From the 3 ½ pound butternut squash in the photo (which was grown by my friends Marion and Mal), I got 4 cups of flesh.

CSA WEEK 17/ October 9th (very belated post)

P i c k l i s t

 roma tomatoes - acorn squash - lil leeks - dazzling blue kale - romaine lettuce - eggplant - habanada peppers - cayenne peppers - shishito peppers - lunch box peppers - mint - carrots - broccolini - corn

Hello friends! This week marks the very last week of the Summer CSA and I am floored that it is over.  17 weeks of harvest, 17 weeks of meal making, 17 weeks of recipes.  Though we never sat together around an actual table and dined, I do feel we shared meals, many of which were curated by our neighbor Mitchell (cheers to him yall!).  And I am still reaching weekly for that one quick Thai basil chicken recipe that Mitchell provided that is indeed quick and always hits the spot, hbu?

 I often use food to mark the passage of time.  Rather than speak of june- july- august- I say strawberry season, or that short blip of blueberries, or those two hot weeks when the melons were absolutely phenomenal.  Or how about those moments of calm in between hustles of harvest when tomato sandos would always be my sidekick.  And that one wednesday when it seemed romas would last forever, followed by that next week when they suddenly chose to not ripen as quick as promised.  But the most notable passage of time over the 2024 growing season, were the past 6 wednesdays of watermelons- a legendary feat for any crop.  This week marks the end of an era.  This week we say tata to the watermelon- the official farewell to summer- and snuggle up to the winter squash.  Enter the acorn, enter Fall.  

For those of you that hop off the CSA train this week, and head back into the world of grocery veg and coop runs, you will be missed.  I am hopeful that many of you froze some of your pestos made this season, potentially even canned some tomatoes.  I dare you to hold back on reaching for those goods until January- when your potato brain needs a little bit of a summer time boost.  Go after them then, slab 'em on crackers and remember the good times, when your countertops were overwhelmed by green things to eat and the sun shone so bright.

For those of you that I’ll be bumping elbows with next Thursday, booyah! I can not wait- I love a Fall CSA pick up night.  It is always fun to connect in real life, oggle over towers of gorgeous veg, bop around the table to whatever is serenading us over the speakers, talk meal plans and recipes and everything in between. And if by chance you are still on the fence about 7 more weeks of CSA, no prob, the fence will be there for you to hang out on until Monday in case you decide to hop over at the last minute.

As far as this week in farming goes- because that is still happening- the gold potatoes we harvested last week were some real beauties. We will continue digging them through the next two weeks or so- followed by russets and fingerlings.  It is an awesome  time of year to see the hard work of the season become a tangible thing. A bulk box of potatoes is an easy way to see that, a bin of carrots, a truckload of squash, a greenhouse full of drying onions and a row of unpicked beans- those are the tangibles that act as little pats on our back.  Those are the “good job kid” things we need to see to keep us feeling like, “oh yeah, look at that, we can grow things.”  

Anyhow, I do hope that this past season of rambles provided some insight into the how and why of edgewater, and if you are just here for the recipes- cheers to you, read on!  

FARMY FOODIE PRO-TIPS: 

Ripe for the grill/oven:  just about everything :) 

PRODUCE

1 garlic clove

1 lemon

4 romaine hearts (jenny’s notes: just go ahead and use your one whole head of romaine)

PANTRY

1/2 crusty baguette (about 6 ounces)

2 tablespoons extra-virgin olive oil

Kosher salt

Coarsely ground black pepper

4 oil-packed anchovy fillets

1 tspn Dijon mustard

1/2 cup canola or vegetable oil

1teaspoon Worcestershire sauce 

DAIRY

2 large eggs

½ cup grated Parmesan cheese plus more 

1. MAKE THE CROUTONS: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp,12 to 14 minutes. Let cool. 

2. MAKE THE DRESSING You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion. Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use. Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl. Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil. Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine— it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with a side of crouts. 

3. PREP THE LETTUCE: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet. 

It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing.The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that. 4. SERVE: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

MITCHELL’S NOTES (it’s been 17 weeks of fab recipes, he needs no introduction)

Zaaluk

Another delicious recipe from my friend, cookbook author Adeena Sussman (see last week’s Melted Cabbage), for this Moroccan eggplant “salad”—more like a dip, really—you simply roast everything on a sheet pan and mix it together at the end. There’s a real synergy, as the sum of the ingredients is much more than its parts.

1 firm eggplant (about 1 pound), stem and crown removed, cut in half, lengthwise

5 Roma tomatoes, chop

1 sweet red Carmen or bell pepper, split in half, stemmed and seeded

1 jalapeño pepper, split in half, stemmed and seeded

4 cloves garlic, peeled

¼ cup extra-virgin olive oil

1 ¼ teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon smoked Spanish paprika

Zest and juice of ½ lemon

¼ cup chopped cilantro

Preheat the oven to 475°F. Lay the eggplant halves cut side down on an olive-oil greased baking sheet, along with four of the tomatoes, both peppers, and the garlic. Set in the hot oven and bake until soft and charred, about 40 minutes or so. Let the vegetables cool slightly, then transfer to a cutting board and chop finely. Lower the oven to 400°F. Return the vegetables to the sheet pan, drizzle with the ¼ cup of olive oil, sprinkle with 1 teaspoon of the salt, the cumin, and the smoked paprika, and stir with a rubber spatula to evenly coat and distribute. Bake another 7 or 8 minutes, until the spices are fragrant. Remove from the oven. Chop the remaining tomato finely and toss with the remaining ¼ teaspoon salt. Add this tomato along with the lemon zest, juice, and cilantro and stir into the mix. Serve warm or at room temperature.